Spring is officially in full swing. This time of year is great for renewal and connecting with friends and family. Of course, many of you will be doing just that this weekend. And if you're hosting, good appetizers are a must. But don't worry, Chef Lance has you covered with an amazing appetizer recipe that everyone is sure to love!
These delicious crab cakes have drawn rave reviews over the years when Chef Lance has catered events and private parties. They are relatively quick and easy to make and they look great on your appetizer table. No, there's no bone broth in this recipe but they're so good we had to share!
This weekend, visit us at BoneBroth.com and take advantage of our store wide sale! This sale is only good from Friday, March 30, 2018 at 12:00pm PST until Sunday, April 1, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Yield: approx. 24 crab cakes
|coconut oil or ghee, for frying||1 can (16 oz), jumbo lump crab meat|
|¼ cup red onion, minced||¼ cup red bell pepper, minced|
|¼ cup yellow bell pepper, minced||2 cloves garlic, minced|
|½ cup bread crumbs||½ cup bread crumbs, reserve for rolling|
|1 egg||¼ cup mayonnaise|
|2 oz fresh basil, chopped||1 tbsp spice combo (granulated onion, granulated garlic, sea salt)|
|juice from ½ lemon||Baker & Olive Eureka Lemon Fused Extra Virgin Olive Oil, drizzle|
|½ cup pesto sauce, reserve for aioli||½ cup mayonnaise, reserve for aioli|
Place a small amount of coconut oil or ghee in a sauté pan for frying. Add the garlic, onions, and bell peppers to the pan and cook for 4 or 5 minutes, or until the onions are slightly translucent. Allow the vegetables to cool and then combine with the crab meat, ½ cup of bread crumbs, egg, ¼ cup of mayonnaise, chopped basil, spice combo, and lemon juice.
Form each cake to the desired size and roll in the extra ½ cup of bread crumbs. Just prior to serving, preheat your sauté pan and add enough coconut oil or ghee to fry each cake. Brown each side to golden. Place on a serving platter or hold in a warm oven. Depending on personal preference, you can dress the cakes or hold the sauce on the side.
For the Aioli: Mix ½ cup pesto sauce with ½ cup mayonnaise.
Finish: Drizzle with Baker & Olive Eureka Lemon Fused Extra Virgin Olive Oil.