* In sautéed pan, add diced peppers, celery, onion, garlic, and butter and sauté until tender, about 5-10 minutes. Let the mixture cool.
2 teaspoons dry mustard
1 egg, beaten
1 tablespoon curly parsley, chopped
1/2 cup real mayonnaise
1 tablespoon of Worcestershire Sauce
2 teaspoons of Tabasco Sauce
1 lemon, juiced, with 1/2 lemon of zest
1-2 tablespoons of Old Bay
1 teaspoon of St. Lucifer Habanero Table Spice #11
1 tablespoon Dijon mustard
1 tablespoon brown mustard
1 teaspoon Kosher salt
1 tablespoon black pepper
In mixing bowl add all the ingredients from above and mix.
After the vegetable mixture has cooled, add to mayo mixture and mix together.
Add 1/2 - 3/4 cup of panko bread crumbs to the above mixture to create a bonding agent.
Add 1 lb. of jumbo lump crab meat, gently mixing into mixture.
Allow to set in refrigerator for at least 30 minutes.
Form the size of cakes to your liking.
Broil on middle rack of the oven for about 8-10 minutes until tops are opened up and golden brown.
Serve with lemon slices and cocktail sauce.