Tucson personal chef Mike Neylan provides this classic recipe with a local twist – mesquite flour.

Ingredients

• 1 pound jumbo lump crab
• 1/3 cup crushed crackers
• 2 Tbs mesquite flour
• 1/3 cup chopped green onion
• 1/2 cup chopped bell pepper
• 1 egg
• 1 Tbs Worcestershire sauce
• 1 tsp mustard powder
• 1/2 tsp garlic powder
• 1tsp salt
• 1/4 cup mayonnaise
• 1/2 tsp ground chipotle pepper
• 1 cup pecans ground in food processor

Directions

1. Heat oven to 350.
2. In medium-sized bowl, crumble the crab meat, removing cartilage as you crumble.
3. Add all remaining ingredients except for the ground pecans and mix well.
4. Form mixture into 8 equal patties.
5. Carefully press patties into ground pecans. Be sure to cover the patty completely.
6. Heat large cast iron pan or skillet on medium-high heat for a few minutes.
7. Add a few tablespoons of peanut oil and sauté crab cakes in batches until light golden brown.
8. Transfer to cookie sheet to finish in oven for 5 minutes.