16 ounces lump crab meat 1 teaspoon extra virgin olive oil 1 medium red bell pepper, cut into small dice 1 jalapeño pepper, seeded and finely chopped 3 green onions, chopped (approximately ⅓-½ cup) 1 garlic clove, finely chopped ¼ teaspoon kosher salt 1 egg, lightly beaten 1½ cups panko breadcrumbs plus extra for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1½ teaspoons homemade crab seasoning (preceding recipe) hot sauce (optional) 1 tablespoon vegetable oil
Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g • chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
Look through crabmeat to make sure there are no shells. Reserve in refrigerator. Place the olive oil in a 10” skillet and place over medium heat. Add the peppers and onion and sweat 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 them to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. To the mixture add the egg, panko mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce if desired. Very gently mix all ingredients together. The best way to mix the crab mixture is with clean hands however you can mix with a spoon. It is important to mix carefully to keep the crabmeat in tact. From the mixture form ¼ cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour before sauteeing. Place a Cuisinart non-stick skillet over medium high heat and add the oil. Dredge the crab cakes in remaining panko crumbs. When oil is hot, saute crab cakes in batches, approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side. Serve immediately. Lemon wedges make a nice accompaniment.