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Mrs Sassard's Lowcountry Crab Cakes

Mrs Sassard's Lowcountry Crab Cakes with Local Artichoke Relish
1 pound crab meat, white, lump
3 tablespoons red onion, diced fine
1 1/2 tablespoons celery, diced fine
1 clove garlic, minced
1 tablespoon spicy mustard or Creole Mustard
½ tablespoon fresh parsley, chopped
Hot sauce to taste
Salt and black pepper to taste
1/2 Cup mayonnaise
Bread crumbs
3 tablespoons olive oil or peanut oil
Combined the first eight ingredients in a large bowl and mix. Fold in mayonnaise and bread crumbs in small amounts until the desired consistency is achieved. Form eight cakes and chill 1 hour. Heat oil in a skillet and cook crab cakes until golden brown.  Remove from heat and drain on paper towel lined plate.  Serve hot with Mrs Sassard’s Jerusalem Artichoke Relish or Mrs Sassard’s Seafood Sauce.
Mrs Sassard’s Seafood Sauce
4 Tablespoons Mrs Sassard’s Jerusalem Artichoke Relish
4 Tablespoons Mayonnaise
½ Teaspoon Dill, fresh, chopped
Rough chop the artichoke relish to reduce the size of the artichokes. Combine Artichoke Relish, mayonnaise and dill.  Mix well and chill for 1 hour before serving. Use on crab cakes, fish or shrimp.
Mrs Sassard's Lowcountry Crab Cakes