Not Yo' Mama's Crab Cakes
Serves 4 to 5 as an appetizer
- 1 lb. crab meat, picked (jumbo lump is best)
- 1/2 cup Japanese style bread crumbs (panko)
- 1 heaping tablespoon of mayo
- 1 egg lightly beaten
- Zest and juice of one lemon
- 1 ounce fresh chopped parsley
- 1 ounce fresh chopped chives or scallions
- 1 pinch cayenne pepper
- 1 tablespoon butter
- Salt to taste
- 4-6 ounces of Not Yo' Mama's pepper marmalade
Pre heat oven to 350 degrees. Reserve ¼ cup of the bread crumbs, mix rest of the ingredients, leaving mixture lumpy. Form into 2 ounce cakes, roll cakes in reserved bread crumbs. Heat butter in nonstick skillet over medium heat. Cook cakes until brown (2-3 minutes) on one side, flip, put pan into oven and heat thoroughly, about 5 minutes.
Remove cakes from pan, place on wire rack to rest for 4 minutes. Place rested cakes on plate and top each cake with Not Yo' Mama's pepper marmalade.
