Crab Cakes w/ Roasted Red Pepper Marmalade and Lime Crema


5 Shallots, minced
1 Tbsp. Vegetable Oil
¾ C. Mayonnaise
1 Egg, beaten
1 Tbsp. Parsley
1 Bunch Chives, Minced
½ tsp. Tabasco
2 Tbsp. Old Bay
1 lb. 4 oz. Lump Crabmeat
¼ C. Panko Bread Crumbs
Salt & Pepper To Taste

Red Pepper Marmalade
2 Tbsp. Red Onion
1 Tbsp. Olive Oil
2 Roasted Red Peppers, small dice
2 Tbsp. Capers, minced
1 Tbsp. Chives, minced
Salt & Pepper To Taste

Lime Crema
½ C. Lime Juice
¾ C. Sour Cream


1. For lime crema, combine sour cream and lime juice and mix thoroughly. Cover and refrigerate for up to an hour before using.
2. For marmalade, sweat the onions in a pan over medium-high heat until translucent. Combine with the remaining ingredients and season with salt and pepper. Cover and let refrigerate for at least 30 minutes to allow flavors to combine.
3. For crab cakes, sweat the shallots in vegetable oil until translucent and then cool.
4. Combine the shallots, mayonnaise, eggs, mustard, parsley, chives, tabasco and Old Bay. Fold the mayonnaise mixture with the crab meat without shredding it, and then fold in the breadcrumbs. Season with salt and pepper.
5. Divide the mixture into 2 ounce servings, and form them into small cakes about the size of a fifty cent piece, and a little less than an inch thick.
6. Sauté the crab cakes in oil for about 2 minutes on each side, until golden brown and cooked through.
7. Garnish each crab cake with the 1 Tbsp. of the red pepper marmalade, a drizzle of the crema, and serve immediately.