Spicy Jalapeno Crab Cakes
I prefer my crab cakes with very little breading or flour. The jalapenos can be omitted if you want a less spicy version.
Ingredients
- 2 pounds lump crabmeat
- 2 cups cornmeal
- 3 tablespoons finely sifted flour
- 4 tablespoons Dijon mustard
- 2 jalapeno peppers, diced
- 2 cloves garlic, minced
- 1 yellow (sweet) onion, minced
- 1/4 cup dry white wine
- 1/4 cup sour cream
- Salt & pepper
- Pinch of crushed red pepper.
- 4 tablespoons olive oil
- 1/2 cup of Spicy Mango Salsa (see recipe)
Instructions
In a preheated pan over medium to high heat, add 1 tablespoon of olive oil. Cook onions until softened (about 3-4 minutes), then add garlic and jalapeno peppers. Add salt, pepper, and a pinch of crushed red pepper. Cook 3 minutes more. Deglaze with white wine. Cook until wine is partially reduced (about 3-4 minutes). Remove from heat and let cool. In a large bowl, mix onion mixture with sour cream and mustard. Then add crabmeat and flour and stir until all of the ingredients are thoroughly mixed. Cover and refrigerate for at least one hour. Preheat oven to 400 degrees. Create 8 crabmeat patties about 10" thick and 30" in diameter. Roll the patties in the cornmeal, coating them on both sides and the edges. In a preheated pan on high heat, add the remaining olive oil. When oil is hot, brown the crab cakes on each side until golden brown (about 2 minutes each side). Transfer the pan to the oven and let finish for 5 minutes. Serve over a thin bed of Spicy Mango Salsa.
