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September 2011 | www.AtlanticAveMagazine.com 78 Place all ingredients in a large bowl and combine, being sure not to break up the lump crab. Mixture should be moist but also able to form a cake (3oz each). If it’s too dry, add a touch more mayo or lemon juice and, if too moist, add a touch more panko. Form the mixture into 3 oz. cakes and refrigerate for at least one hour. When chilled, you may sauté or bake until golden brown and serve with or over your favorite salad. CRAB CAKES PREPARATIONINGREDIENTS (SERVES 4) 12 oz Jumbo Lump Crab 3 oz fresh squeezed lime juice 2 oz fresh squeezed lemon juice 2 oz panko bread crumbs 2 oz mayonnaise 1 ea small red pepper, minced 1 ea small red onion, minced 2 oz old bay seasoning 1 oz chives, minced DINING Q 5(&,3( { BY PRIME CHEF PETER MASIELLO PRIME 110 EAST ATLANTIC AVENUE DELRAY BEACH, FL 561.865.5845 WWW.PRIMEDELRAY.COM