Crab Cakes w/ Red Bell Pepper & Celery

If you're like me, you don't necessarily like "traditional" crab cakes that have tons of onion, but little other flavor. I love the crunch of celery and bell pepper in this version that I pieced together from other crab cake recipes.

lindschap @lindschap

North Carolina, United States

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Ingredients

Makes 2 large crab cakes

1/4 lbfresh crab meat, shelled
1 stalkcelery, finely diced
1/2medium red bell pepper, finely diced
1small shallot, finely chopped (sub green onion if desired)
1 clovegarlic, minced
1large egg, beaten
1 cuppanko breadcrumbs (separated into two 1/2 cups)
1 tspOld Bay seasoning
1 tspWorcestershire sauce
1/4 tspsalt
1/4 tspfresh ground pepper
1/2lemon, zested
1/2lemon, juiced
1/4 cupfinely grated parmesan (optional)
1 tspolive oil

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Steps

1

In a small pan coated with olive oil, sauté shallots and garlic over medium-low heat until translucent
2

Combine all ingredients, leaving out 1/2 cup of bread crumbs and parmesan cheese
3

Leave in the refrigerator for at least 2 hours to allow flavors to combine
4

When ready to cook, shape the crab cakes into large, flat discs with straight edges
5

On a plate, combine remaining bread crumbs and parmesan. Coat the formed crab cakes in the bread/parmesan mixture
6

Cook crab cakes for approximately 3-4 minutes on either side until golden brown outside
7

Serve with your favorite dipping sauce. I recommend a sweet/spicy chili sauce or spicy mayo