crab cakes

Ingredients

• 1 pound jumbo lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onions
• 1/4 cup breadcrumbs (panko recommended)
• 1 large egg, lightly beaten
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon black pepper
• 4 tablespoons vegetable oil, for frying

Instructions

1. In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, red bell pepper, green onions, breadcrumbs, and egg.
2. Season with Old Bay seasoning and black pepper. Be careful not to overmix.
3. Form the mixture into 6-8 crab cakes, about 3-4 inches in diameter.
4. Heat vegetable oil in a large skillet over medium heat.
5. Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan.
6. Cook for 3-4 minutes per side, or until golden brown and heated through.
7. Remove crab cakes from the skillet and place on a paper towel-lined plate to drain excess oil.

Notes

• For best results, use high-quality jumbo lump crab meat.
• Don't overmix the crab cake mixture, or they will be dense.
• To prevent sticking, lightly spray the skillet with cooking spray before adding the crab cakes.
• Serve immediately with your favorite dipping sauce, such as tartar sauce or remoulade.
• To bake, preheat oven to 375°F (190°C). Place crab cakes on a baking sheet and bake for 15-20 minutes, or until heated through.