Cuisinart SG-10 manual Crab Cakes, Serve immediately. Lemon wedges make a nice accompaniment

½teaspoon kosher salt

1⁄8 teaspoon ground ginger

½teaspoon paprika

3 to 4 whole cloves

Place all spices in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 5 times and then process until finely ground, about 20 seconds.

Use immediately or contain in a sealed glass jar. Store in a dry, cool place.

Crab Cakes

Makes about eight crab cakes

16 ounces lump crab meat

1 teaspoon extra virgin olive oil

1medium red bell pepper, cut into small dice

1jalapeño pepper, seeded and finely chopped

3green onions, chopped (approximately 1⁄3-½ cup)

1garlic clove, finely chopped

¼ teaspoon kosher salt

1egg, lightly beaten

1½ cups panko breadcrumbs plus extra for dredging

½ cup mayonnaise

1teaspoon Worcestershire sauce

1teaspoon Dijon mustard

1½ teaspoons homemade crab seasoning (preceding recipe) hot sauce (optional)

1tablespoon vegetable oil

Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator.

Place the olive oil in a 10-inch skillet and place over medium heat. Add the peppers and onion and sweat for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow them to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. To the mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce if desired. Very gently mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can mix with a spoon. It is important to mix carefully to keep the crabmeat intact.

From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour before sautéing.

Place a Cuisinart nonstick skillet over medium high heat and add the oil. Dredge the crab cakes in remaining panko crumbs. When oil is hot, sauté crab cakes in batches, approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side.

Serve immediately. Lemon wedges make a nice accompaniment.

Nutritional information per crab cake:

Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g sat. fat 2g • chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

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