Crab Cakes
From Syrah Restaurant in Santa Rosa, CA
12 oz. fresh crab meat
2 tbsp red onion, finely diced
3 tbsp red bell pepper, finely diced
3 tbsp celery, finely diced
1 tbsp Italian parsley
1 tbsp fresh lemon juice
1/2 cup (approx) Best Foods mayonnaise
salt and pepper to taste
Panko (Japanese-style bread crumbs)
peanut oil (for sautéing)
Check crab meat for shells and place in a large bowl. Add vegetables, parsley, mayonnaise, and lemon juice, and mix thoroughly. Then add Panko slowly until the consistency is dry and slightly tacky to the touch. Form cakes, cover with more Panko and set aside.
Heat the sauté pan, then add oil and wait until the oil is hot. Cook each crab cake until one side is brown, then turn it over and brown the other side. Remove the cakes from the pan and place them on a paper towel to drain.
Serve with you favorite condiments.