Cajun Crab Cakes

Glacier Brewhouse

From Executive Chefs Scott Hoskinson (2001) & Farrokh Larijani (2000)
Glacier Brewhouse

1 Tbsp. Chopped garlic
2 Tbsp. Chopped green onion
1 Tbsp. Yellow pepper
1 Tbsp. Red pepper
1 ea. Large egg
2 Tbsp. Best Foods mayo
10 oz. Alaskan crab, cooked and shelled
2 cups Bread crumbs
1 Tbsp. Powdered parmesan cheese
1 ea. Lime juice
1 tsp. Minced fresh jalapenos
1 tsp. Cayenne pepper
1 Tbsp. Red onion

Procedure: Combine ingredients holding out the egg, mayo, crab and 1 cup of the bread crumbs. Fold in all items and lightly salt to taste. Refrigerate until needed.

Form crab mixture into 8 cakes, 3/4 inch thick and 2 inches round. Lightly press in remaining bread crumbs. Chill for one hour.

In a skillet, heat a thin layer of oil. Add crab cakes in batches and fry 3 to 4 minutes on each side until golden brown. Serve warm with chives and a citrus salad.