It’s Crabbing Season!

INGREDIENTS
1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
Dash pepper
1 pound lump crabmeat, cartilage removed
4 (1 inch thick) slices French bread, crust removed

RED PEPPER SAUCE:
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

DIRECTIONS
In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture; mix well.
Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.
Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
In a large skillet, melt half of butter and half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

FOOTNOTE:
Chilling these delicate crab cakes makes them less fragile during frying.

Don’t they sound delicious? I think this recipe would make a good contender for a Cook off because the sauce is unique and well…it just plain tastes good!

The Louisiana Seafood Promotion & Marketing Board (LSPMB) and NOAA (National Oceanic and Atmospheric Association) are hosting the Fifth Annual Great American Seafood Cook-Off Aug 2-3 at the New Orleans Morial Convention Center.

Day one will be action packed with 14 chefs on stage as well as cooking demonstrations from guest chefs. For the five finalists, day two holds another set of challenges as mystery ingredients are introduced and cook times are reduced as the chefs prepare a dish that the home cook can easily recreate.

The chefs will use domestic, sustainable seafood recipes. Since the source of the seafood is known and it’s local and fresh, not only will it taste better, but it will be safe to eat (always a good thing!)
I love watching cooking shows and contests and this fun event is only $10! Maybe next year they will host it in Seattle? That would be exciting!

What changes, if any, might you make to this recipe? Do you have any good seafood recipes of your own? Please share them with us in the comments section!