Spicy Crab Cakes

This is a hearty recipe that does not use bread crumbs as filler. It is a “crabby” crab cake! Serves 4-6

Ingredients

• 1/2 large bell pepper (diced)
• bunch green onion (diced)
• 1 celery stick (diced)
• 1 T butter
• ~ 1.5 pounds lump crab meat (chilled)
• 1/2 c Parsley (chopped)
• 1 egg (beaten)
• juice of 1/2 large lemon
• 2 T mayo
• 2 T dijon mustard
• Panko bread crumbs (~1 c)
• Olive oil
• Seasonings:
  • 1.5 t Old Bay Seasoning
  • 0.5 t White pepper
  • 1 t Worcestershire sauce
  • Dash cayenne pepper

Directions

1. Heat a frying pan; melt the butter. Lightly saute the vegetables (bell pepper, green onion, celery). They should still be crunchy. Transfer to a bowl to cool.
2. In a large bowl, combine the crab meat, egg, lemon juice, Worcestershire sauce, mustard, mayo, parsley, seasonings. Mix well. Add the cooled vegetables.
3. Form patties using a 1/3 c measuring cup; scoop the crab meat into the cup, then up-end on a platter. Patties should be about 1-inch tall. Refrigerate for at least one hour.
4. Heat a film of olive oil in a large skillet or griddle.
5. Place panko on a sheet pan or platter.
6. Carefully dip each side of the crab cake lightly in the panko; place on tray or platter.
7. When oil is hot, cook until light brown/golden and crab mixture is warmed through. Carefully flip crab cakes to cook each side (approximately 4-5 min per side).
8. Serve hot; garnish with lemon aioli or your favorite sauce.

Corn on the cob is an excellent side dish!