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INGREDIENTS

Base:
(2)   16 ounces of cleaned lump crab meat*
(1)   16 ounces of claw meat
2     cups mashed boiled Idaho potato
2     tablespoons minced thyme
1     tablespoon minced sage
1     teaspoon celery seed
1     teaspoon sugar
1/2  cup finely chopped green onions
1/2  cup finely chopped parsley
1/2  teaspoon red Thai chili sauce
1/2  teaspoon black pepper
1     teaspoon kosher salt
3     beaten eggs
3     tablespoons mayonnaise

Coating:
4 ounces Semolina
2 ounces Corn starch
2 ounces Corn meal

Preparation:
Drain, flake, and remove cartilage from crab; set aside. Boil potato until done. Cool, peel and discard skin. Mash potato until large lumps disappear; set aside.

In a large bowl, combine thyme, sage, celery seed, green onions, parsley, crushed red pepper, black pepper, and kosher salt. Add beaten eggs, mayonnaise, and mashed potato; mix well. Fold in lump crabmeat. Form crab cakes into desired size and roll lightly in Semolina coating mixture. Set aside uncovered in refrigerator for 20 minutes.

In a skillet, melt 2 parts butter and peanut oil to cover the edges of the crab cakes. Pan fry crab cakes on medium/high heat until golden brown on both sides. Blot on towel.

Garnish with a dollop of sour cream, chopped parsley and chopped tomatoes. Serve with creamy grits and lemon oil.

*Note: Substitute 3 16 ounce cans of salmon to make Salmon Cakes.

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