Toss to combine thoroughly	Cook cakes until lightly browned

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Maryland Crab Cakes

Source: St. Louis Post-Dispatch, August 28, 2002

Yield: 8 servings

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Ingredients

• 2 lb crabmeat

• 1/4 red bell pepper, diced

• 1/4 green bell pepper, diced

• 1/4 red onion, diced

• 2 oz fresh basil, minced (about 1/3 cup)

• 1 cup mayonnaise

• 1 Tbsp Tabasco sauce

• 1 1/2 tsp Old Bay Seasoning

• 1 cup fine dry bread crumbs

• Extra-virgin olive oil

• Jalapeño cream (see recipe)

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Preparation

Pick through crabmeat to remove any bits of shell. In a large bowl, mix crab with bell peppers, onion and basil. Add mayonnaise, Tabasco, Old Bay and bread crumbs; toss to combine thoroughly.

Shape into 16 patties, each about 1 inch thick and 2 1/2 inches across. Lightly oil a griddle or sauté pan; place over medium heat. Cook cakes until lightly browned and heated through, 2 1/2 to 3 minutes on each side. Serve immediately with Jalapeño cream.

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Jalapeño Cream

• 1 tsp garlic puree (2 to 3 cloves, pressed)

• 1 Tbsp minced jalapeño

• 1 1/2 tsp extra-virgin olive oil

• 2 cups heavy cream

• 1 1/2 Tbsp minced fresh cilantro

• 1/2 tsp ground cumin

• 1/2 tsp salt

• 1/2 tsp ground pepper

In a small saucepan, sauté garlic and jalapeño in olive oil over medium heat until fragrant. Add cream, cilantro, cumin, salt and pepper; cook at a low boil, stirring occasionally, until sauce thickens, about 15 minutes. Whirl in blender to puree before serving.

Yield: 1 1/3 cups