16 ounces lump crabmeat 1 teaspoon extra virgin olive oil 1 chopped red bell pepper (8 ounces) 3 green onions, trimmed and chopped (approximately ¹⁄³-½ cup) 1 teaspoon chopped fresh garlic ¼ teaspoon kosher salt 2 eggs, lightly beaten 1 cup panko breadcrumbs, plus extra for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon style mustard 1½ teaspoons Old Bay® seasoning hot sauce (optional)
Look through crabmeat to make sure it has no shells or cartilage and reserve in refrigerator. Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and saute for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay®, and dash or two of hot sauce if desired. Very carefully mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can use a spoon or spatula. It is important to mix gently to keep the crabmeat intact. From the mixture form ½-cup oval cakes with your hands and place them on a clean plate, separating the layers of cakes with wax paper. Cover with plastic and refrigerate for 1 hour before frying. Fill the CuisinartЄ Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, roll the crab cakes in panko to coat. When oil is ready, place about 2 crab cakes in the basket in the up position. Lower into the oil, and cook for about 2 to 4 minutes, turning the cakes half way through cooking time. Lift basket and let the oil drain out. With a pair of tongs, place crab cakes on layered paper towels to drain and lightly season with salt. Continue with the remaining cakes and serve immediately.