By NewsLine Staff
mail@floridanewsline.com
One of the benefits of a day out fishing is being able to pull in your catch and then enjoy it almost immediately for lunch or dinner. Fish and other creatures of the sea can be delicious on their own or enjoyed as part of larger meals.
Lump crab cakes are a delicacy often enjoyed at seafood and steak restaurants across the country, but they easily can be made at home with a few ingredients. Enjoy this recipe for “Grilled Gulf Lump Crab Cake,” courtesy of Alabama Gulf Seafood and Chefs Greg and Lindsey Kilgore of Black Rock Bistro.
Grilled Gulf Lump Crab Cake
Makes one large crab cake or two smaller ones
1 pound Gulf lump crabmeat, picked
⅓ cup red bell pepper, diced small
Juice and zest of one lemon
1 scallion, thinly sliced
Aioli or mayo, just enough to combine
1 pinch Old Bay seasoning
Couple dashes of hot sauce (Louisiana or Cholula)
Salt and pepper to taste
1. Place all ingredients in metal ring, or loosely form into a patty. Place in hot cast iron.
2. Flip once until browned on both sides. Serve immediately. Garnish with grilled lemon and either tartar or remoulade.
Tip: For a fall or winter meal, serve crab cake on a bed of mashed potatoes and parsnip or carrot puree.
Photo courtesy MetroCreative
Grilled Gulf Lump Crab Cake
