Crab Cakes #3

Ingredients:

2 pounds of Chicken of the Sea lump crabmeat

2 cups of panko bread crumbs

2 TBSP mayo

1 1/2 tsp old bay seasoning

1 1/2 tsp seafood seasoning

2 tsp worsteshire

2 tsp dijon

1/2 lemon, zested and juiced

2 TBSP chopped parsley

Sauteed ingredients:

1 small red pepper, diced small

1 jalepeno, diced small

1 small onion, diced small

2 cloves of garlic, minced

2 eggs, beaten

Olive oil for pan frying

Directions:

1. Saute the peppers, onion and garlic in a TBSP of olive oil until soft - about 5 minutes. Let cool.

2. Mix all other ingredients except for the crab in a large bowl.

3. Once the sauteed ingredients are cooled, add them to the bowl with the crabmeat and the eggs.  Toss to mix. Refrigerator for 30 minutes or up to 3 hours. 

4. Using a ring mold or cookie cutter, prepare to shape your crab cakes. Grease the cookie sheet with spray and sprinkle with additional panko.  Form your crab cakes in the mold and gently press down. This should make about 12 crab cakes.  Sprinkle extra panko on top and pat down lightly. 

5. Heat a large cast iron pan to medium high heat. Fry 5-6 crab cakes at time for about 4 minutes per side.  

6. Drain on paper towels and serve with Tabasco or your favorite aioli.  

My Mango Habanero Mix up Aioli was:

3/4 jar of Stonewall kitchen's habanero mango aoili

2 TBSP Siracha

1/2 lemon, juiced

pinch of salt and pepper