Chef Kurt’s Crab Cakes

1 can of crab meat, about 6 oz portion

1 shallot diced

2 TBSP diced jalapeno (can use Anaheim pepper if you want less heat)

3 TBSP diced red pepper

1½ TBSP Dijon mustard

½ cup rolled oats

1 TBSP ground cumin

2 tsp old bay seasoning

1 egg

Salt and pepper to taste 

1 TBSP extra virgin olive oil

Open the can of crab meat and drain off any liquid. Add crab meat, shallots, jalapeno, peppers, mustard, oats, egg and seasoning to a mixing bowl and combine ingredients. Taste and adjust seasoning with salt and pepper

Patty up in your hands, place on a plate and put in the fridge for a minimum of 1 hour before cooking

Heat oil in a non stick pan on medium high heat. Cook on each side for 3-4 minutes and serve.

You might also enjoy a bit of guacamole and/or salsa along with your 'crabby patties'.