Delight your family or guests with this mouth-watering crab cake recipe!
1/2 C Panko, Japanese style bread crumbs Saute red pepper and onions in olive oil until slightly brown and onions are translucent. Set aside to cool. Put crabmeat in a large mixing bowl and set aside. In small bowl combine mayonnaise, sour cream, lemon juice and lemon zest, mustard, Old Bay Seasoning, Worcestershire sauce and Tabasco. Mix well. Add red pepper and onions and mix together. Sprinkle the bread crumbs over the crabmeat and pour the mayonnaise mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the mixture into mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, yet still hold their shape. Saute in olive oil, butter, or a combination of both until browned on both sides, turning only once. Serve hot with Raye’s Lemon Pepper Mustard. This recipe makes eight to nine cakes.
Thanks to Sue Wilmot, Maine for the submission!