This is a Maryland Crab Cake without the breadcrumbs and all spiced up. To tame the heat use regular olive oil, less old bay, a mild mustard.
I have been working on this recipe for a while with a lot of failures, but I think I finally have it. What do you think?
1 Pound Lump Blue Crabmeat (or blend if you cannot get lump)
1 medium Onion – finely chopped
1 stalk Celery – finely chopped
1 teaspoon – Jalapeno infused Olive Oil (regular olive oil if you don’t like the heat
2 raw Eggs
2+ tsp Old Bay
1 tbsp. Worcestershire sauce
¼ tsp pepper
1 tsp Chinese hot mustard
1 tbsp. Avocado Mayonnaise
1/4 cup Almond Flour
Preheat oven to 400 degrees.
Sautee the onion and celery in the jalapeno infused olive oil (drain and cool)
Place crabmeat in a bowl and mix all ingredients except mayonnaise. (Add mayonnaise last)
Form into patties – 2 inch diameter and squeeze out excess liquid.
Bake 25 minutes or until done.
Makes 9 2 inch diameter cakes.
1 Serving = 3 Crab Cakes
Top with an Avocado
Top with a whole egg