Something a little spicy

Spicy 70's Granny

Granny always wore lipstick.. I used to stand in the bathroom doorway as she would meticulously apply the plum-raisin hue, with hope to one day wear lipstick too.  

Once while watching, she started applying a new reddish color.. I remember asking her why she was wearing that color today.

“You know Sweet Pea, sometimes it’s ok to be a little spicy.. “

You think the same applies to Crab Cakes…. ? 
Spicy Red Pepper & Jalapeño Crab Cakes

What Ya Need:
recipe adapted from Bon Appetit

1 pound fresh crabmeat... (Whole Foods hooked me up)
2 cups Panko Japanese Breadcrumbs
1 1/2 teaspoons coarse salt 
1/2 ground Red Pepper
2 large Jalapenos chopped and seeded
1/2 Red Bell Pepper chopped
4 large Eggs (beaten to blend together)
1/4 cup Canola, Vegetable or Peanut Oil... really whatever you like to cook with.. Me, I like sugar but I didn't think that would work.

What Ya Do: 
Now pay close attention because this will take concentration... 

Combine first 6 ingredients in a large bowl, stir in eggs. Using moist hands, shape mixture into disc shaped cakes. I made all mine ahead and set them aside on a cookie sheet lined with wax paper. 

Heat oil in medium size skillet over medium heat. Add 4 cakes to skillet and cook until golden brown.
It took about 4-5 minutes per side. Oh yes you have to turn them over and cook them on both sides. 

Almost for got that. 

Then remove the Crab Cakes from heat and set them aside on an paper towel lined plate. This soaked up the excess grease left from the skillet.

Serve with your favorite Salsa, or Coleslaw... put between two burgers buns add some dressing and have yourself a Spicy Crab Cake Sandwich.