Lucerne Inn’s Maine Crab Cakes with Tomato Cucumber Salsa 

1 lb. fresh Maine crabmeat
2 tablespoons fine chopped shallots
2 tablespoons fine chopped red peppers
1 cups bread crumbs
cup fresh chopped parsley
1 egg
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon Old Bay Seasoning
Pinch of cayenne pepper

Tomato Cucumber Salsa

cup diced cucumber, peeled and seeded
1 cup grape tomatoes, quartered
1/3 cup extra virgin olive oil
1 tablespoon honey
1 tablespoon red wine vinegar
1 orange, peeled and cut into segments
Pinch of kosher salt
Pinch of cayenne pepper
Pinch of fresh chopped parsley

1.Preheat oven to 350.
2.In a large mixing bowl, combine crabmeat, shallots, red pepper, and parsley. Mix until well blended.
3.In a smaller mixing bowl, add bread crumbs, salt, pepper, Old Bay, and cayenne pepper. Mix until well blended.
4.Combine the two bowls of ingredients and bind with egg.
5.Make into 2 ounce round patties.
6.Heat a saut pan on medium heat, add oil and fry cakes until golden brown.
7.Place cakes on a sheet pan and finish in oven at 350 for 6-8 minutes.
8.In a large mixing bowl, combine all ingredients of the salsa and let rest for 30 minutes or more.
9.Serve when ready.