(WSVN) - Having a few friends over this week for game night? We’ve got an easy-to-make seafood dish that will “hit the target.” that’s what’s cooking tonight — as we grab a Bite with Belkys.

The Chef: Ariel Varela
The Restaurant: Oche, Miami Beach
The Dish: Crab Cakes

2.75 oz Mayo base
1 Egg
1.5 tbsp Dijon Mustard
Dash of Sriracha Sauce
1 lb can Crab Meat
1.5 oz Panko bread crumbs (add more if needed)
2 tbsp Parsley
1 tbsp Salt
1tbsp Pepper
1.5 tbsp Lime Juice

Method of Preparation:
In a bowl, add mayo, dijon mustard, lemon juice and sriracha. Mix, then add one egg and crab meat and incorporate well. Add bread crumbs a little at a time until you get the right consistency. Finish mix with parsley, salt, pepper and lemon juice.
Use your hands to shape out crab cakes – should fit in the palm of your hand.
In a large skillet over medium-high heat, warm about a tbsp of olive oil, then add crab cakes. Cook until golden on each side, about 3-5 minutes.

To Plate:
Serve with chipotle mayo on top.

200 South Pointe Dr, Miami Beach, FL 33139

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