Crab Cake Recipe

The best crab cake recipes involve more crab and less "cake." This is a favorite of mine.

1 pound crab (Blue crab comes vacuum packed in 1 pound containers)
1/4 cup sweet red pepper, cut into 1/4 inch dice
1 tablespoon Old Bay Spice
1/4 cup onion, finely chopped
1/4 cup parsley, finely chopped
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1/4 cup bread crumbs

1 egg
Japanese panko

Cooking oil.

Put crab in bowl, add vegetables, Old Bay, mayonnaise, mustard and bread crumbs. Mix lightly, taking care not to break up crab lumps. Fashion into cakes. (This will make about 6 large crab cakes, patty sized, or 24 small crab cakes, appetizer sized.) Layer between wax paper and chill.

Beat egg. Just before frying, coat crab cakes with egg, then lightly coat with panko crumbs. Fry in hot oil, two minutes each side, or until lightly browned.

The larger crab cakes make excellent sandwiches. You can make these in advance and then heat them in a warm oven for a few minutes before serving.