Ingredients

The following ingredients have 4 Servings
  • 1 ½ tablespoon oil (divided)
  • 1 shallot (minced)
  • ½ cup finely chopped red bell pepper
  • 1 cup Panko breadcrumbs (divided)
  • 1 large egg (lightly beaten)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon hot sauce
  • 1 pound lump crab
  • Lemon wedges for serving

Instruction

  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the shallot and pepper to the oil and cook for 3-4 minutes or until just softened. Remove the peppers and shallots to a small mixing bowl and allow to cool slightly.
  • In a large mixing bowl, mix together ½ cup panko with the egg, mayonnaise, Worcestershire, mustard, lemon juice, Old Bay, and hot sauce.
  • Add in the pepper and shallot mixture and crab meat and fold together until just combined.
  • Shape the mixture into 8 crab cakes, about ⅓ cup mixture each. Place onto a tray and refrigerate the crab cakes for at least 30 minutes, or up to 24 hours before pan-frying.
  • Remove the crab cake from the refrigerator and coat each side of each crab cake with the remaining ½ cup panko.
  • Heat ½ tablespoon of oil in a large nonstick skillet over medium-high heat. Once the oil is heated, add 4 crab cakes to the skillet and pan-fry for 4 minutes per side, or until golden.
  • Remove the crab cakes to a platter. Add the remaining ½ tablespoon oil to the pan and repeat with the 4 remaining crab cakes.
  • Serve with lemon wedges and tartar sauce if desired.