1 scallion, minced
4 T or so anaheim chili, diced
2 heaping T Hellmans mayo (lite)
1 egg
Heaping T Dijon mustard
1/2 tsp salt
3 T (or so) key lime juice
zest of one lime
4-5 T cilantro, minced
tsp or so Marash red pepper flakes
1 cup breadcrumbs (half unseasoned dried crumbs and half fresh, torn into small pieces from crust of multi-grain bread)
1 lb. Can lump crabmeat
Gently mix in crabmeat, picked over for shells. Form 6 balls and place onto a cookie sheet covered with waxed paper. Flatten into patties. Top with another sheet of waxed paper, then press down again on patties. Put in fridge for at least 45 minutes. To cook, heat 2 T butter & 2 T canola oil in frying pan over medium heat. Add two crabcakes and turn down heat 1 notch. Cook 4 minutes on first side, flip, cook 5 minutes on second side., or until they are well browned. Use 2 large spatulas to flip, one under, one on top. Serve over arugula/lime salad (see below).
Arugula/lime salad
Baby arugula or other mixed greens, fresh blueberries, shaved parmesan
Dressing: key lime juice, rice vinegar, lime zest, pinch sugar, dash salt (proportions to taste) Or a basic olive oil, balsamic, mustard with a pinch sugar, Or, just deglaze the pan with some lime juice, take it off the heat, and very briefly toss the greens in the pan to lightly coat.
