LIVING A CREATIVE LIFE
WITH SUZANNE CLARK
Chevron Crab Cakes
½ cup of celery, finely diced½ cup of red bell pepper, finely diced
2 tablespoons of butter
1 pound of lump crab meat
½ cup of green onion, finely diced
1 tablespoon of key lime juice
1 tablespoon of fresh lemon juice
2 tablespoons of Feiny’s Rub Chesapeake Bay Rub, or your favorite seafood seasoning
½ cup of crushed crackers
1/3 cup of mayonnaise
1 cup of salt and pepper potato chips, crushed
½ cup of diced dill pickle
1 cup of French onion dip
½ cup of sour cream
Preheat oven to 400 degrees.
Place celery and red bell pepper in a medium size skillet with butter. Cook over medium heat until softened. When vegetables have slightly cooled, add them to a medium size mixing bowl along with crab meat, green onion, key lime juice, lemon juice, Chesapeake Bay Seasoning, crackers and mayonnaise. Gently combine with a large spoon.
Form crab mixture into 2 inch balls. Place crushed chips on a plate. Roll crab balls into chips until well coated. Place onto a parchment lined baking sheet. Bake for 20 minutes or until golden brown.
To create dip, combine dill pickle with French onion dip and sour cream in a bowl. Stir until combined. Serve dip with Chevron Crab cakes for the perfect football party recipe!