1 small green pepper, diced
1 small red pepper, diced
1 single stalk of celery, diced
1/2 small onion, diced
3 cloves garlic, pressed
2 tablespoons unsalted butter
Mayo Mixture Ingredients:
1/2 cup real mayonnaise, avocado mayonnaise also works well
1 egg (beaten)
1 tablespoon of Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon brown mustard
1/2 lemon juiced, with 1/2 lemon zest
1 teaspoon Tabasco Sauce
1 tablespoon of St. Lucifer Seafood Spice, more to taste
1/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1 pound of lump crab meat (we use canned)
1 cup of panko breadcrumbs, divided
2 tablespoons curly parsley (chopped)
Preheat oven to 425 degrees Fahrenheit
Heat pan to med-high heat and add butter along with all diced green peppers, red peppers, celery, onion and garlic and sauté until veggies are tender, about 5 minutes. Once tender, remove from heat and add to a small mixing bowl to cool.
In a large mixing bowl, add mayonnaise, egg, Worcestershire sauce, Dijon and brown mustard, lemon juice, lemon zest and Tabasco sauce. Whisk all ingredients together.
Once mayo mix is combined, add St. Lucifer Seafood Spice, salt and pepper.
Add cooled veggie mix to mayonnaise bowl and mix together.
Add crab meat, gently fold into mixture, until all is combined.
Gently fold in panko 1/2 cup at a time along with all of the parsley, until mixture becomes bonded.
Once all combine, mixture should still be a moist. Allow to set in refrigerator for 30 minutes, up to 1 hour.
Remove from refrigerator and form cakes to desired size. Billiard ball size is best. Makes about 8 balls worth, roughly 4oz each.
Bake at 425F on middle rake for 10-15 minutes, until tops start to brown.
Once the cakes are brown, remove from oven. Serve with lemon slices, cocktail sauce and St. Lucifer Seafood Spice.
Download Printable Recipe Here