Southwest Crabcake

½ cup olive oil, divided

½ medium red pepper, diced small (can substitute jarred roasted red peppers)

½ yellow onion, diced small

1 teaspoon chopped garlic

1 cup frozen corn, thawed

2 celery stalks, diced small

2 cups lump crab

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon onion powder

2 tablespoons chopped cilantro

2 tablespoons fresh squeezed lime juice

1 tablespoon hot sauce, I prefer Frank’s Red Hot

2 teaspoons fresh ground pepper

2 teaspoons sea salt

3 eggs

½ cup mayonnaise

¾-1 cup panko bread crumbs

½ cup olive oil, divided

Heat a few tablespoon olive oil in pan. When hot add the pepper, onion, garlic, corn and celery and saute until tender. Remove from heat and transfer to a chilled bowl. Cool the mixture before adding to additional ingredients.

Once cooled, add crab, cilantro, spices, lime juice, hot sauce, salt and pepper and mix until incorporated; do not over mix or the lump crab will no longer be lumpy. Cover and refrigerate at least 4 hours, preferably over night.

When ready to cook, mix one more time and form into 16 patties (or shape to your desired size).

Heat remaining oil in pan and, working in batches, place crabcakes inside. Flip once a caramel colored crust is achieved and fry other side.

Remove from pan, top with puree and serve.

Serves 16.

Chef Jeramie Campana, Wild Asparagus Fine Catering and Gourmet Take-along, Barrington