Crab Cakes

Description: Pan fried crab with bell peppers and other seasonings. The crab cakes fall apart very easily. The recipe uses egg and mayo to bind, but this is generally insufficient. So expect the crab cakes to fall apart. More importantly, expect them to be yummy. The cayenne powder and chili powder is not as hot as it sounds. I like to serve this with steamed rice and vegetables. Yield: About 4 servings for entre, about 8 for appetizer.

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Crab Cakes

Qty	Unit	Ingredient
1	lb.	Crab Meat (or imitation)
1		Red Bell Pepper
1		Yellow Bell Pepper
3	Tbsp.	Vegetable Oil
1/4	c.	Mayonnaise
2	tsp	Old Bay Seasoning
1	Tbsp.	Garlic (minced)
1		Egg
1	c.	Bread Crumbs
1	tsp	Marjoram
2	tsp	Italian Parsley
1/4	tsp	Cayenne Powder
1	tsp	Chili Powder
		Kosher Salt (to taste)
		Black Pepper (to taste)

Directions:

1. Chop red and yellow bell pepper very fine (can use food processor with low pulse)
2. Saute red and yellow bell pepper in 1 Tbsp of the vegetable oil
3. Combine garlic with red and yellow bell pepper, sprinkle a bit of Kosher salt on the garlic to bring out flavor
4. Reduce heat and add crab meat
5. Mix crab and bell pepper and then place in a mixing bowl
6. Add mayo, old bay, egg, 1/4 cup bread crumbs, marjoram, parsley, cayenne powder, and chili powder
7. Mix well
8. Refrigerate for about 20 minutes
9. Shape crab mixture into 4 or 8 cakes and refrigerate for at least an hour
10. Pan fry cakes in about 2 Tbsp of vegetable oil
11. Remove from pan and place on paper towels to dry
12. Serve with creole mayo

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Creole Mayo

Qty	Unit	Ingredient
1/2	c.	Mayonnaise
1	tsp	Chili Powder
1	tsp	Garlic Powder
1	dash	Cayenne Powder
1	dash	Chipotle Powder
1	dash	Black Pepper

Directions:

1. Heat mayo over low heat
2. Add all other ingredients and mix well
3. Remove from heat when well mixed