Ingredients:
1/2 red bell pepper, finely diced
1 medium onion, 1 cup, finely diced
3 Tbsp olive oil, divided
2 Tbsp unsalted butter, divided 2 large eggs
3 Tbsp mayo 1 tsp Worcestershire sauce
1 tsp old bay seasoning , or cajun seasoning
1/2 tsp garlic salt 1/2 tsp black pepper
1 lb lump crab meat, from 2 Dungeness crabs 1/2 cup panko bread crumbs 1/4 cups parsley, finely chopped
* In a large skillet over medium heat, add 1 Tbsp oil and sautee diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.
* In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, old bay seasoning or cajun, garlic salt, and 1/2 tsp black pepper.
* Drain and pick over the crab meat to make sure there aren’t any stray shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture.
* Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
* Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with 1 Tbsp oil and 1 Tbsp butter and sautee crab cakes in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining crab cakes adding more oil and butter.
