Ingredients:

• 1 pound jumbo lump crabmeat
• 3/4 cup panko crumbs
• 3 tablespoons all purpose flour
• 1/4 cup Hatch Chile Mayonnaise
• 4 green onions, thinly sliced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 cloves garlic, finely minced
• 1 large egg, lightly beaten
• 2 teaspoons Khan’s Island Habanero Hot Sauce
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 1/4 cup Extravagonzo Roasted Garlic Culinary Oil

Instructions:

1. Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
2. In a large bowl, combine all of the ingredients except for the butter and Extravagonzo Roasted Garlic Culinary Oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
3. In a large skillet, heat the butter and Extravagonzo Roasted Garlic Culinary Oil over medium-high heat. Carefully lay the crab cakes into the butter and Extravagonzo Roasted Garlic Culinary Oil and fry until crusty and browned, about 3 to 4 minutes on each side.
4. Serve hot, with Key Lime Mustard Sauce or Key Lime Mustard Sauce – Hot