A revved-up version of my Grandma's classic Baltimore Crab Cakes. Beun Provecho!

Ingredients:

• Cilantro Cumin Cream
• 1 cup packed cilantro, remove thickest main stems
• 8 ounces sour cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons Pirates Blend Caribbean Condiment
• 2 tablespoons minced green garlic
• salt
• Pepper
• Crab Cakes
• 1/4 cup mayo
• 1/8 cup minced green garlic
• 4 tablespoons minced red pepper
• 2 large egg yolks
• 1 tablespoon BeeSting Rainforest Honey Mustard
• 1 tablespoon lemon zest
• 1 teaspoon Iguana Gold Island Pepper Sauce
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh cilantro
• 1 pound lump crabmeat (break up largest pieces and hunt for tiny pieces of shell!)
• 1 1/2 cups panko ( or Italian bread crumbs)
• Oil and butter for frying the crab cakes

Directions:

Making The Cilantro Cumin Cream - Combine the first three ingredients in a food processor. Stir in Pirates Blend Caribbean Condiment and garlic. Salt and pepper to taste. Let Flavors meld while making crab cakes.

Making The Crab Cakes - Combine all ingredients in order. Make crab cakes about 2-1/2 inches in diameter. Heat 1 tablespoon olive oil and a little butter on medium heat, cook cakes until a golden crust forms - about 3 minutes for the first side, 2 minutes for the second (pay close attention not to overcook). Add more butter or oil as needed for subsequent crab cakes (but don’t oversaturate them).

Serve over a lightly dressed early greens salad mixture. Roasted new potatoes are great on the side, too. Drizzle a bit of cilantro cream on top of each cake and serve the remainder on the side. Accompany with a chilled rose or sparkling rose.