Authorbellyknowsbest 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)
1
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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.
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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.
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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.
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Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
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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.
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)
Directions
1
-
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.