Cajun Crab Cakes

Cajun Crab Cakes

Serves 4

2 tablespoons butter

1 large rib celery, chopped

1/4 cup mixed bell pepper, chopped

1 shallot, chopped

2 cloves garlic, minced

Sea salt and black pepper to taste

1 large egg

2 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1 teaspoon spicy-brown mustard

1 teaspoon hot sauce

1/2 cup Parmesan cheese, grated

1/2 cup crushed pork rinds (we used barbecue-flavoured)

1 pound crab meat, picked clean of shells

2 tablespoons olive oil

Tip: This recipe yields 8 fairly large, entrée-sized patties. If you make smaller patties, you could easily get 16 out of this recipe.

Heat a large sauté pan over medium heat. In the pan, melt the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes

In a large mixing bowl, combine the egg, mayonnaise, Worcestershire sauce, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and the pork rinds. Fold the crab into the mixture.

Line a large plate or rimmed baking sheet with parchment or waxed paper. Form the crab mixture into 8 equal-sized patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.

Pan-fry the patties in olive oil in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. Be careful not to flip them too many times, or they will fall apart.