In the Kitchen with Cecil
Crabcakes
2 cups of cooked cooled rice
2 cups of fresh crabmeat ( lump and claw, picked through and broken up slightly)
2 sleeves crushed saltine crackers
2 crushed garlic cloves
2 chipotles in abobo sauce finely chopped+ 1 Tbsp. adobo sauce
2 medium eggs
1 Tbsp old bay seasoning
8 oz block of pepper jack cheese cut into 1/2 inch cubes
Marinated sliced jalepeno peppers
1-2 cups bread crumbs, enough oil for frying
Combine rice, crab, and crackers in large bowl.
Puree garlic chipotles, adobo sauce, eggs and old bay. Add to crab/rice mixture and combine.
Form into golf ball sized balls. Stuff with block of cheese and jalepeno slice, making sure to cover
cheese completely with rice/crab mixture. Roll in breadcrumbs. Fry in 375 degree oil until golden
brown and yummy. Drain on paper towels and sprinkle with a little salt.
