Old Hill Top Crab Cakes with Chipotle Tartar Sauce and Micro Greens

Old Hill Top Crab Cakes

with Chipotle Tartar Sauce and Micro Greens

(Makes approx. 20 3-ounce cakes)

For the crab cakes:

5 cans pasteurized jumbo lump crabmeat

2/3 c. mayonnaise

5 eggs

15 slices diced white bread, crusts removed

5 T. Old Bay Seasoning

Juice of 3 lemons

2 1/2 T. Colman’s Dry Mustard

1/4 c. Worcestershire sauce

1 c. chives, chopped

1 1/2 c. white onions, 1/8-inch dice, sautéed al dente and cooled

Salt and pepper, to taste

Nonstick spray

For the chipotle tartar sauce:

1 can chipotle peppers, chopped fine

1 c. prepared tartar sauce

1 c. micro greens

For the crab cakes: Combine all ingredients except crab. Toss in crabmeat and lightly form into 3-ounce cakes. Place the cakes in a baking pan coated with nonstick spray and bake at 350 degrees for 12-14 minutes, or until golden brown.

For the tartar sauce: Combine chipotles and tartar sauce. Mix well.

To serve: Place micro greens on a plate; drizzle some chipotle tartar sauce on the plate and place two crab cakes next to the greens.