Jumbo Lump Crab Cakes With Roasted Corn And Pickled Okra Relish

• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh chives
• 1 large egg, lightly beaten
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 pound fresh jumbo lump crabmeat, drained
• 1/2 cup soft breadcrumbs
• 1/4 cup olive oil
• Garnish: pickled okra pods, sliced vertically

1. Stir together first 6 ingredients; add crabmeat, and toss gently. Stir in breadcrumbs. Cover and chill mixture 30 minutes. Shape into 8 (1 1/2-inch-thick) patties.
2. Cook crab cakes in hot oil in a large ovenproof skillet over medium-high heat for 3 to 4 minutes on each side or until golden.
3. Place skillet in oven, and bake at 375u0b0 for 5 minutes. Serve with Roasted Corn and Pickled Okra Relish.

lemon juice, fresh chives, egg, mayonnaise, salt, ground red pepper, lump crabmeat, breadcrumbs, olive oil, pickled okra pods

Taken from www.myrecipes.com/recipe/jumbo-lump-crab-cakes-with-roasted-corn-pickled-okra-relish (may not work)