Heavenly Jumbo Lump Crab Cakes

Makes 6 crab cakes

Ingredients

• 1 cup Aleia’s Gluten Free Panko
• 4 oz cream cheese, whipped, softened (1/2 of 8 oz pkg.)
• 2 Tbsp mayonnaise
• ¼ cup chives, minced
• 1 egg, lightly beaten
• 2 tsp Old Bay Seasoning or Magic Salmon Seasoning (Chef Paul Prudhomme’s)
• ½ tsp salt
• 1 lb. (16 oz.) JUMBO Lump Crab Meat (picked through to remove any shells)
• ¼ cup olive oil, or your choice of oil for cooking
• Lemon wedges

Preparation

1. In a large bowl add ½ cup panko, cream cheese, mayonnaise, chives, egg, 3 tsp of seasoning and ½ tsp of salt. Mix well.
2. Fold in the crab meat, keeping the meat as chunky as possible, until all the pieces are coated but not broken up.
3. Refrigerate mixture for 30 to 60 minutes.
4. Form into 1” thick patties, about 2.5” diameter.
5. Place remaining Panko on a clean plate and coat crab cakes.
6. Heat oil in a large skillet on medium-high heat.
7. Fry crab cakes for about 4 to 5 minutes per side or until cooked through and golden brown
8. Remove from pan onto a large plate covered with paper towels. Drain for 2 minutes and serve while warm.

Remoulade Sauce

• ¾ cup mayonnaise
• 1 ½ Tbsp sweet relish
• 1 Tbsp freshly grated jalapeño pepper
• ½ lemon, juiced
• salt and pepper to taste
• Whisk together the ingredients until combined