Cajun Crab Cakes

CAJUN CRAB CAKES

• Servings: 12
• Time: 30-60 mins
• Difficulty: medium

Ingredients:

• 1 pound lump crab meat 
• 1 Tbsp olive oil 
• 1/2 small onion, finely chopped 
• 1/2 poblano chile, stemmed, seeded, and finely chopped 
• 1 garlic clove, minced 
• 1 tsp salt 
• 1/4 tsp chile powder 
• 1/4 tsp ground black pepper 
• 1/4 tsp cayenne pepper 
• 1 egg, lightly beaten 
• 1/4 cup Greek yogurt
• 1 tsp whole grain mustard 
• A few dashes of hot sauce 
• 1 scallion, finely chopped 
• 2 Tbsp finely chopped Italian parsley 
• Juice of 1/2 lemon 
• 3/4 cup gluten free bread crumbs 
• 2 Tbsp vegetable oil 

Directions:

1. Place the crab meat in a large mixing bowl. 
2. Heat the olive oil in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring about 3-4 minutes until the vegetables are softened but not brown. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 10-15 minutes. 
3. Add the crab, egg, Greek yogurt, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients. 
4. Using a 1/3 measuring cup, form the mixture into cakes, packing gently to look like hockey pucks. Cover the cakes and chill for 20-30 minutes. 
5. When you are ready to cook the cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat the 2 Tbsp of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4-5 minutes on each side, until golden brown. Do not over-crowd the pan- fry in batches if necessary. Serve immediately with favorite tartar or remoulade.