Jumbo Lump Crab Cakes with Roasted Corn and Pickled Okra Relish

Yield: 4 servings

Ingredients

• 2  tablespoons  fresh lemon juice
• 1  tablespoon  minced fresh chives
• 1  large egg, lightly beaten
• 1 1/2  tablespoons  mayonnaise
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground red pepper
• 1  pound  fresh jumbo lump crabmeat, drained
• 1/2  cup  soft breadcrumbs
• 1/4  cup  olive oil
• Roasted Corn and Pickled Okra Relish
• Garnish: pickled okra pods, sliced vertically

Preparation

Stir together first 6 ingredients; add crabmeat, and toss gently. Stir in breadcrumbs. Cover and chill mixture 30 minutes. Shape into 8 (1 1/2-inch-thick) patties.

Cook crab cakes in hot oil in a large ovenproof skillet over medium-high heat for 3 to 4 minutes on each side or until golden.

Place skillet in oven, and bake at 375° for 5 minutes. Serve with Roasted Corn and Pickled Okra Relish.