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Atlantic Grill Crab Cakes
Makes 4-6 crab cakes
Ingredients
1 lb lump crabmeat
1 lb jumbo lump crabmeat
½ cup red pepper, chopped
4 scallions, chopped
4 tsp of Old Bay seasoning
1 lemon, juiced
2 tsp of Dijon mustard
1 tbsp Panko breadcrumbs
½ cup mayonnaise
Touch of cayenne pepper
Salt & Pepper to taste
Vegetable oil for searing

Method

Gently look over the crabmeat to remove any shell pieces. Set crabmeat aside. Mix together the mayonnaise, Old Bay seasoning, red pepper, scallion, panko breadcrumbs, cayenne pepper, lemon juice, salt and pepper. Gently fold in crabmeat, mixing together thoroughly. Divide the mixture into 4-6 equal parts (depending on your preference of how large you want the cakes to be) and then mold with your hands. Refrigerate the cakes for approximately 30 minutes.

Sear the crab cakes in vegetable oil in a hot skillet until golden brown on both sides. Then, finish them in the oven at 400 degrees for approximately 5-6 minutes.

Go beyond the basic! Make it a BLT!
You will need:
Fresh Brioche Buns
Avocado, sliced
Beefsteak Tomato, sliced
Mesclun Greens, lightly tossed in citrus vinaigrette
Applewood Smoked Bacon, crispy
Chipotle Remoulade

Toast a fresh brioche bun and spread with a coating of chipotle remoulade. Place avocado, 2-3 slices of double think applewood smoked bacon, a slice of beefsteak tomato, greens and finally the crabcake onto the bun.  Serve with potato chips if desired.