Ingredients
Scale
- Olive oil
- Butter
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1 pound jumbo lump crab, carefully picked through for shells
- 1/2 cup organic mayonnaise
- 2 tablespoons dijon mustard
- 1 large egg, beaten
- 3 tablespoons fresh lemon juice
- 2 cups panko (Japanese bread crumbs)
- Pinch of cayenne
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
Instructions
- In a skillet, heat 1 tablespoon olive oil. Add the bell pepper and onion, sautéing for approximately 5 minutes, until soft. Cool at room temp temperature.
- In a large bowl, add the bell pepper and onion mixture, crab, mayonnaise, dijon mustard, egg, lemon juice, pinch of cayenne, 1 cup of panko, and salt and pepper. With a wooden spoon, mix until combined.
- Pour the remaining 1 cup of panko onto a plate. Form the crab mixture into 12 larger or 24 smaller patties. Dredge the crab cakes in the panko, place on a baking sheet, and cover with plastic wrap. Refrigerate at least 30 minutes before cooking.
- Prepare the Spicy Remoulade Sauce.
- Place a baking sheet in the middle o f the oven and preheat to 250 degrees F.
- In the skillet, heat 2 tablespoons olive oil and 1 tablespoon butter. Working in batches to avoid overcrowding, pan-fry the crab cakes until golden on one side, 3 to 4 minutes, then flip them and continue cooking for another 3 minutes. Remove the crab cakes to the baking sheet and keep warm in the oven while you continue with the rest. You will need to add additional olive oil and butter to pan. Serve with the Spicy Remoulade Sauce.
Notes
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