By far one of my favorite ways to prepare crab, this is sweet and savory, and I hope you give it a go.

Ingredients

• 1 (16 oz.) can Lump Crab Meat
• 1 Pablano Pepper, Small Dice
• 1 Red Bell Pepper, Small Dice
• 1 Small Yellow Onion, Small Dice
• 2 Cloves Garlic, minced
• 1 Tbsp Unsalted Butter
• 1/4 C. Mayo
• 1 C. Cornbread Crumbs, Divided (See note)
• 1 Large Egg
• 1 Tbsp Dijon Mustard
• 2 Tsp Blackening Spice
• Salt and Pepper
• Oil for pan frying

Instructions

1. In a saute pan on medium high heat add your butter and melt. Once melted add your peppers and onions, cook this until slightly caramelized and soft, about 4 to 6 minutes. Add your garlic and cook for another minute or two. Season this step with salt and pepper to your liking. Place this mix in a bowl and allow to cool.
2. Once your vegetables are cooled, add your crab, mayo, 1/2 C breadcrumbs, egg, dijon mustard,and spices. Mix gently until everything is combined, trying not to break up the crab too much.
3. Portion your crab cakes into 3-4 ounce patties and coat them with the left over breadcrumbs.
4. Preheat your oven to 350°F
5. In a saute pan add about a quarter of an inch of oil and heat that on medium high, start frying your crab cakes on each side, about 3-4 minutes each side, until golden brown.
6. Transfer your crab cakes to a wire rack lined tray to let the oil drip, placing the try into the oven and bake for 10 minutes to make sure it’s completely heated through before serving.

I enjoy this crab cake with a squeeze of fresh lemon, it would be good with remoulade as well, but some things are just better kept simple

Notes

• To make cornbread crumb, you can either make your own cornbread or buy it, place the bread in the oven and bake it at 250°F until it’s completely dried out without getting any color.
• You can store the uncooked crab cakes for up to 2 to 3 days if prepping them in bulk, just have extra breadcrumbs to roll the crab cakes in before cooking to ensure a crispy crust.