Ingredients
- 2 lb Lump Crab Meat
- 1 cup Cento Chefs Cut Roasted Peppers, finely diced
- 1 Shallot, finely diced
- 2 Celery, finely diced
- Egg, beaten
- 1 cup Mayonnaise
- 2 tsp Worcestershire Sauce
- 2 tbsp Dijon Mustard
- ½ 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
Start by whisking together a lightly beaten egg, mayonnaise, Worcestershire sauce, dijon mustard, lemon juice and minced parsley. Pour crab, red pepper, shallots, and celery and gently fold it in along with the bread crumbs crumbs, and old bay seasoning over the binding mixture. Shape the mixture into crab cakes and refrigerate briefly. Heat butter and olive oil in a skillet, then cook the crab cakes until they're golden brown on both sides. Serve warm with a sprinkle of minced parsley, accompanied by our roasted red pepper aioli sauce. Serves 8-12
