Weeknight Crab Cakes

Ingredients

1 pound jumbo lump crabmeat, picked over

1/2 medium red bell pepper, diced fine

1/2 medium green bell pepper, diced fine

3 green onions, sliced thin, greens and white separated

2 cloves garlic, minced

1 TBSP butter

1 tsp cajun seasoning

1 large egg, beaten

2 TBSP mayo

1 tsp lemon juice

1/2 cup panko bread crumbs

1/2 tsp salt

1/2 tsp pepper

2-4 TBSP vegetable Oil

Instructions

1. Drain and place crab meat in a large bowl and carefully pick over for shells. Set aside.

2. Melt 1 TBSP butter in a large skillet and sauté the peppers, white portions of green onions, garlic and cajun seasoning, cooking just until soft but not browned, about 4 minutes.

3. Transfer veggie mixture to a bowl and let cool 15 minutes.

4. Add crab, green onions, egg, 1 TBSP mayo, 1 tsp lemon juice, 1/2 cup panko, salt and pepper to the veggie mixture. Carefully mix together, taking care not to break up the crab meat too much.

5. Using a round measuring cup or circle cookie cutter or biscuit cutter (that’s what I use!), form the cakes into 3 inch circles approximately 2 inches thick, they should resemble hockey pucks in size. Cover and chill for 20-30 minutes or overnight in the fridge.

6. Heat 2 TBSP vegetable oil in a sauté pan over medium-high heat.

7. When oil is hot but not smoking add the first 4 crab cakes and fry about 4 minutes on each side. Place on a paper towel covered plate to drain any excess oil. Add more oil if needed and fry remaining 4 crab cakes.

8. Serve immediately! I like them with a Cajun remoulade or a lemon caper Mayo.

Extras

1. Great over spring greens with lemon juice and olive oil, perfect for a ladies lunch.

2. These can be made into bite size cakes for an appetizer.

3. Don't be afraid of store bought remoulade, there are some great ones out there and I'm all for saving time when I need to.