FOOD&BEVERAGE

FEATURED RECIPIE: CRAB CAKES

Ingredients Needed:

-2 pounds fresh jumbo lump crabmeat

-1 1/2 cups panko

-1/2 cup mayo

-1/4 cup chopped chives

-1 tablespoon Dijon mustard

-2 teaspoons seafood seasoning

-Kosher salt and ground pepper

-Juice and zest of 1 lemon

-3 tablespoons unsalted butter

-3 tablespoons olive oil

Cooking Instructions

Preheat over to 400 degrees F

For the crab cakes: gently fold together the crabmeat, breadcrumbs, mayo, chives, mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes

Meanwhile, make the tartar sauce: combine the mayo, dill pickles, capers, chives, zest, in a medium bowl and mix until combined. Season to taste with salt and pepper Cover and refrigerate until ready to use, Scoop heaping half cups of the crab mixture and pat into 2 1/2 inch wide patties.

Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium- high hear. Add the crab cakes to the pan and cook until golden.