It’s cold and we’re feeling crabby, so cue the jumbo lumb crab recipes because it’s the only thing to cure the fall blues…

Crab Cake with Black Bean Corn Salsa

Crab Cake

  • 1 lb lump crab meat
  • 6 tbsp mayonaise
  • 1/4 cup minced jalapeño
  • 1/4 cup minced red bell pepper
  • 1 tsp stone ground mustard
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 1/2 tsp Old Bay seasoning
  • 1/2 cup Panko bread crumbs
  • 1 jumbo egg

Black Bean Corn Salad

  • 2 11 oz cans sweet corn
  • 1  15.5oz can organic black beans
  • 3 tbsp olive oil
  • 1/4 cup like juice
  • 1 tsp lime zest
  • 1/2 cup minced red bell pepper
  • 1/4 cup minced jalapeño
  • Salt to taste

Chipotle Cream

  • 1/4 cup chipotle peppers in adobo
  • 1/3 cup sour cream
  • 2 tbsp half and half
  • 2 tbsp lime juice
  • 1 tsp honey
  • Salt to taste

Drain corn. Drain and rinse black beans and add to a medium sized mixing bowl. Add lime zest, lime juice, olive oil, bell pepper, and jalapeño. Gently stir and taste for seasoning; refrigerate until ready for use. Add Chipotle peppers, lime juice, honey, half and half, and sour cream to Vitamix blend on high until smooth taste for seasoning. Drain crab meat. Combine crab cake ingredients and then fold in crab. Form into 1 inch round cakes. These can be refrigerated until ready for use.  Add 3 tbsp olive oil to a large sauté pan with and preheat on medium high . Sauté  for 2-3 minutes each side or until golden brown. Reduce heat if browning in under two minutes. Remove from pan and arrange on serving tray. Top with black bean corn salad and chipotle cream.