Crab Cake

Recipe:

• 1 tablespoon oil
• 1 pound of crab meat
• 1/3 cup of panko bread crumbs, ritz crackers, crushed crackers (choose one of these)
• 1/2 cup finely chopped red bell pepper
• 1/2 cup onion
• 4 cloves garlic finely diced
• 2 tablespoon Duke's mayonnaise
• 1 egg
• 1 teaspoon Worcestershire
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice
• 1 tablespoon parsley
• 1 teaspoon garlic powder
• 1 tablespoon butter

Instructions:

1. Place a sauté pan on a medium-high heat. Once pan is hot, add oil. Wait till the oil is hot and add peppers, onions, and garlic. Sauté until translucent and set aside. Combine all the other ingredients except for the butter.
2. Once the vegetables are cooled, add the mixture together with the rest. Set mixture in fridge for 15 minutes to allow the mixture to come together and thicken. Form patties of crab cakes.
3. Place another sauté pan on a medium-high heat and add butter. Add the crab cakes and cook until brown on one side. Three minutes. Flip over and finish for an additional two minutes.

Crab cakes have such a controversial history in my culinary career. We made crab cakes every single day at Firefly. I made crab cakes at my stage in a restaurant called Embers in Gainesville. At The Pearl RB, I made crab cakes benedict. At Kool Beanz Cafe, we made crab cakes consistently. I started making crab cakes myself. Crab cakes have been apart of my career literally since I started cooking and I have found the perfect way to attack them. It requires a great deal of crab meat, a delicate hand, and nowhere near the amount of panko that you think you need.

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