Crab Cakes

Ingredients

vegetable oil for sautéing
1¼ cups fresh white breadcrumbs
4 bias cut scallions
1 egg
1½ tsp. Garlic in Oil
1 tsp. Crab Base
3 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
½ tsp. Worcestershire sauce
8 drops Lemongrass Flavor
1 lb. jumbo lump crabmeat
¼ small diced red pepper
¼ small diced green pepper
6-10 drops Jalapeño Flavor

Instructions

(yields 4-5 portions)

Combine the egg, Lemongrass Flavor, Jalapeño Flavor, Garlic in Oil, Crab Base, mustard, mayonnaise and Worcestershire sauce and mix well. Add the crabmeat, peppers, scallions and half of the breadcrumbs and toss gently. Adjust the consistency with breadcrumbs. Shape into cakes and sauté until lightly browned on both sides. Serve over Potato Corn Cakes and top with Bearnaise Sauce Mix.