Crabcake

After the seafood cake, this will be much easier to deal with, same technique but a couple of different ingredients.

This recipe has a little bit of kick to it: diced jalapeno.

So here's what we will need for about four (4) 4oz crabcakes:

1lb lump crabmeat

1/2 cup red onions small dice

1 jalapeno seeded and diced

1 tbsp chopped cilantro

2 tbsp butter

2 cups panko bread crumbs

1 tbsp grainy dijon mustard

6 egg whites, whipped until just foamy

Method:

Saute red onion in butter and let cool in refri

In a bowl toss in egg whites, mustard, jalapeno, cilantro and sauteed onions together and mix well.

Toss in crabmeat and mix slowly so as not to break the crabmeat.

Form in a small ramekin and coat the patties with Panko bread crumbs.

Using a non-stick saute pan (for non-advanced cooks) using medium fire, melt 1tsp of butter and cook 2 crabcakes at a time. Turn after one side is golden brown........make sure it's medium heat, so as not to cook too fast.

Serve with red pepper aioli.............this will be discussed in a later recipe

So, why butter you ask?

When the onions are sauteed in butter and cooled, the butter will reconstitute and binding the onion. When it is mixed into a crabcake or seafood mixture it will act as binding agent as well as a browning agent. Once the patties are formed with butter in it, it will brown perfectly when sauteed.

Serve this with mashed turnips and wilted greens.