Southwest Crabcake

Updated 4/26/2011 12:30 PM
  • A tangy avocado puree tames Jeramie Campana's spicy Southwestern Crabcake.

      A tangy avocado puree tames Jeramie Campana's spicy Southwestern Crabcake. Bill Zars | Staff Photographer

cup olive oil, divided

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

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

cup mayonnaise

-1 cup panko bread crumbs

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