Culinary Insitute of New Orleans

Louisiana Crab Cakes
Serves 4 (8 - 6 ounce cakes)

1 lb. lump crabmeat

Dry Ingredients:
1-1/2 tsp. course ground mustard seeds
1 tsp. black pepper
1/2 tsp. Old Bay Seasoning
1/4 tsp. baking powder
1/8 tsp. cayenne pepper
1 cup bread crumbs

Wet Ingredients:
1 egg (beaten)
1/3 cup mayonnaise
1 tbsp. horseradish
1/2 tbsp. grated lemon rind
1 tbsp. lemon juice
1/4 cup fresh chopped parsley
1/4 cup whole kernel corn

2-4 oz. Crab Cake patties
2 Tortilla Chips (extreme triangle shaped)
1/2 lettuce (shredded)
Roasted red sweet pepper aioli streaker

Combine all dry ingredients in bowl and blend well. Combine all wet ingredients in bowl (except crabmeat) and blend well. Add wet ingredients to dry ingredients and loosely blend. Add crabmeat, then gently knead all ingredients together. Shape into 8 patties 1x2 (a ramekin or cup lined with plastic wrap, may be used to form cakes). Add vegetable oil to a sauté pan on medium high heat. Sauté cakes 2-3 minutes on each side (or until golden brown) or deep fry for 2-3 minutes. Serve immediately.

Fry tortillas till crispy. Arrange lettuce on dinner plate with 1 cake resting on 1 tortilla chip. Repeat then streak plate with Roasted Red Sweet Pepper Aioli.