2 pounds jumbo lump crabmeat, picked free of shell
6 ounces Ravigote Sauce
(recipe follows) (about ⅔ cup)
½ red onion, diced (about ⅔ cup)
½ small red bell pepper, diced (½ cup)
¼ cup chopped fresh parsley
¼ teaspoon ground black pepper
Garnish: microgreens, Ravigote Sauce
Instructions
In a large bowl, place half of crabmeat, and break up into smaller pieces. Add remaining crabmeat, Ravigote Sauce, onion, bell pepper, parsley, and black pepper, tossing until well combined.
Heat a large skillet over medium-high heat. Place approximately ½ cup crab mixture into a 2½-inch ring mold; cook crab cake, still inside mold, until seared and golden brown on bottom, about 3 minutes. Wearing an oven mitt, use a spatula to carefully turn crab cake. Cook until seared and golden brown, about 3 minutes. Repeat with remaining crab mixture. Garnish with microgreens and Ravigote Sauce, if desired. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/jumbo-lump-crab-cakes-eat-fit-cookbook/