Recipe: Crab Cakes from Sear Steakhouse

ROCKWALL, Texas - Many crab cakes are filled with more than just crab. Chef Tom Fleming from Sear Steakhouse & Lounge in Rockwall shows how to make real crab cakes, instead of bread cakes with a bit of crab.

Ingredients

• 1 lb jumbo lump crab
• ½ cup mayonnaise
• 1 TBSP roasted red pepper
• 1 TSP roasted garlic
• 2 TBSP minced red onion
• Juice from half a lemon
• 2 TSP chopped Italian Parsley
• 1 TSP chopped fresh thyme
• Pinch of Old Bay
• Salt and Pepper
• Olive Oil to sautee
• Panko bread crumbs

Method

• Clean crab and store in separate bowl in refrigerator
• In medium bowl combine mayo, red pepper, garlic and red onion
• Mix well, add parsley and thyme
• Add crab to mixture and gently mix
• Add pinch of Old Bay and salt and pepper to taste
• Add enough Panko to bind, remember – it is a crab cake, not a bread cake!
• Sear in skillet for 3 minutes on each side
• Serve with your favorite sauce