Crab Cakes/Karlene Chavis

The Chef: Karlene Chavis
The Dish: Karlene’s Kickin’ Crab Cakes

1 pound jumbo lump crabmeat
8 saltine crackers (crumbled)
2 tbs. mayonnaise
2 tbs. Old Bay Seasoning
2 tsp. Parsley Flakes
1/2 tsp. spicy yellow mustard
1 tbs. minced jalapenos (Slice open one fresh jalapeno into halves, take all the center and seeds out of one half, slice it vertically and then horizontally into tiny squares)
 Avocado Vinaigrette:
1 large ripe avocado 
3/4 cup olive oil
1/2 cup white balsamic vinegar
3 tbs. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Method of Preparation:
– Put jumbo lump crabmeat in a bowl. Crush up saltine crackers and add those as well. Add mayonnaise and old bay seasoning.

– Beat an egg and add that in with Dijon mustard and chopped jalapeño. *The Maryland family recipe calls for cayenne pepper and you can use that instead of jalapeño if you prefer. Mix well.

– Spray an oven pan with Pam and form the crab meat into balls. Place them on the pan and broil in the oven for about ten minutes.

– For the vinaigrette, put avocado in a blender with white balsamic vinegar, olive oil, lemon juice, pepper and salt. Blend until smooth.

To Plate:
Serve the Crab Cakes with a green salad  topped with the Avocado Vinaigrette.

Serving suggestion:
Apple Juice


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