Created by Executive Chef Eric Miller, Rita Cantina
Ingredients
• 2 lbs of fresh lump crab meat
• 1 oz of chopped shallots; finely diced
• 1 oz of chopped garlic sautéed in 2 ounces EVOO oil
• 1 oz each of chopped red pepper, green pepper, yellow pepper, .5 oz jalapeno
• .5 oz of diced serrano chillis
• Two whole eggs
• 8 oz of panko breadcrumbs
• 8 oz of homemade mayonnaise or substitute with Hellman’s
• .5 oz of sea salt
• .5 oz of fresh cracked pepper
• 2 oz of picked fresh thyme leaf
• 2 oz of picked fresh marjoram leaf
• Herbed panko breadcrumbs for breading after the cakes are formed
Method
• In a bowl, mix 4 cups panko and ½ bunch of flat parsley; pulse all until incorporated with panko, and the color is bright green
• Combine all ingredients in a stainless bowl and mix gently; try not to break up the crabmeat
• Form into 1.5 oz balls and press until ½ inch thick disc-like shape; roll in green breadcrumbs on all sides
• Pan sear in 1 oz EVOO and one portion of butter until it’s crisp and brown on both sides
• Serve!