Sunday, June 30 2013, 11:14 AM MDT
As aired on June 29, 2013
Recipe courtesy of Harmons Cooking School
1/4 cup red onion, fine dice
1/4 cup celery, fine dice
1/2 cup red bell pepper, fine dice
2 tablespoons cilantro, chopped
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons Old Bay
1/2 pound lump crabmeat, drained
1/2 cup panko bread crumbs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Salt and pepper
1.) Mix all ingredients together.
2.) Mix and adjust seasoning.
3.) Mold into cakes and warm a sauté pan.
4.) Once warm add a tablespoon of oil to the pan.
5.) Add the cakes and sear the outside.
6.) Once color is established, place in a pre-heated 350˚ oven and cook till the internal temperature reaches 140 degrees.
Sun-dried Tomato Aioli:
1/4 cup sun-dried tomatoes
1 garlic clove, smashed
1 tablespoon chives, chopped
Pinch of cayenne pepper
1/2 cup mayonnaise
1.) In a food processor, pulse the sun-dried tomatoes with the garlic, chives, and cayenne until finely chopped.
2.) Add the mayonnaise and pulse just until blended