Ingredients
- 2 lb Lump Crab Meat
- 1 cup Cento Chefs Cut Roasted Peppers, finely diced
- 1 Shallot, finely diced
- 2 stalks Celery, finely diced
- 1 Egg, beaten
- 1 cup Mayonnaise
- 2 tsp Worcestershire Sauce
- 2 tbsp Dijon Mustard
- 1/2 Lemon, juiced
- 1 cup Cento Panko Bread Crumbs
- 4 tbsp Fresh Parsley
- 1 tsp Old Bay Seasoning
- 4 tbsp Butter
- 4 tbsp Cento Imported Extra Virgin Olive Oil
Directions
In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, parsley, Old Bay seasoning, lemon juice, salt, and pepper until just combined. Be careful not to overmix so the crab stays in large pieces. Form the mixture into evenly sized crab cakes and refrigerate for at least 30 minutes to help them hold their shape. Heat olive oil in a large skillet over medium heat and cook the crab cakes for 4 to 5 minutes per side, or until golden brown and heated through. Serve warm with a sprinkle of minced parsley, accompanied by our roasted red pepper aioli sauce. Serves 8-12.
