Crab Cakes
Ingredients:
- ½ Red Bell Pepper (diced)
- 1 cup Onion
- 3 tbsp Olive Oil
- 2 tbsp Unsalted Butter (divided)
- 2 Large Eggs
- 3 tbsp Mayonaise
- 1 tsp Worcestershire Sauce
- 1 tsp Old Bay Seasoning
- ½ tsp Garlic Salt
- ½ tsp Black Pepper
- 1 lb Lump Crab Meat
- ½ cup Panko Bread Crumbs
- ¼ cup Parsley (chopped)
How to Cook:
- In a large skillet over medium heat, add 1 Tbsp oil and saute diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.
- In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, old bay seasoning or cajun, garlic salt, and 1/2 tsp black pepper.
- Drain and pick over the crab meat to make sure there aren’t any stray shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture.
- Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
- Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with 1 Tbsp oil and 1 Tbsp butter and sautee crab cakes in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining crab cakes adding more oil and butter.
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