2 tbsp. unsalted butter
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
2 tbsp. red bell pepper, finely chopped
1 large egg yolk
2 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Pinch cayenne pepper
1/8 tsp. salt
2 tbsp. scallion, thinly sliced
1 tbsp. flat leaf parsley, minced
1/2 lb. lump crab meat, jumbo, picked over
1/2 cup panko bread crumbs
3 tbsp. vegetable oil
1. Melt the butter in a 10" skillet over medium heat. Cook the onion, celery and bell pepper, stirring occasionally until softened (about 5 minutes). Remove from heat, and allow to cool.
2. Whisk together the egg, mayonnaise, Worcestershire, mustard, cayenne and salt in a large bowl until combined. Stir in the scallion, parsley and cooked vegetables. Add the crab and 2 tbsp. of bread crumbs, and gently fold in until just combined, being careful not to break up the crab.
3. Form the crab mixture into 4 cakes, about 3 inches in diameter. Dredge the cakes in the remaining bread crumbs. Crab cakes can be formed ahead of time and refrigerated.
4. Heat oil in skillet over medium-high heat, and cook the crab cakes until golden brown on each side, turning once (about 8 minutes total).
WTTG FOX 5 & myfoxdc
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