Orange Jerky Crab Cakes with Chipotle Aioli

Ingredients:

• 10 ounces fresh cooked Crabmeat
• 4 oz. (1 4 oz. package of HOJ®) very finely chopped beef  jerky or for variety, pepper smoked salmon jerky
• 6 tablespoons Mayonnaise
• 1/2 cup finely diced Red, Yellow or Orange Bell Pepper
• 4 tablespoons Orange Juice Frozen Concentrate
• 6 tablespoons chopped Fresh Cilantro
• 2 teaspoons grated Orange Peel
• 4 tablespoons 50/50 pure Olive Oil and Grapeseed oil
• 1 1/4 cup Masa Harina
• Pepper & Kosher salt TT

Preparation:

Preheat oven to 350°F.

On baking sheet, spread masa harina into smooth layer, Bake harina about 10 minutes until light golden brown, stirring frequently. Remove harina from oven and allow to cool or toast in a saucepan. It can burn quickly so keep the masa moving.

In large mixing bowl, fold crabmeat, mayonnaise, bell pepper, orange juice, cilantro, and orange peel together.

Add ½ cup toasted masa harina.

Form into 12 small or 6 large crab cakes.

Roll crab cakes in masa harina to coat

In large saute pan, heat oil over medium heat until hot. Cook until cakes are golden brown outside and heated through. I like cast iron for this.

Chipotle Orange Aioli

• 3/4 cup Mayonnaise
• 2 Tablespoons honey
• 2 tablespoon Orange Juice Frozen Concentrate
• 2 teaspoons minced canned Chipotle Chilies or 7 dehydrated dried Chipotles
• 6 tablespoons chopped Fresh Cilantro
• Pepper & Kosher salt TT

Mix mayonnaise, orange juice, honey, cilantro, and chipotle chilies in serving bowl. Season to taste

Serves 6