Ingredients
- 1 lbs lump crab meat
- 1/2 cup panko
- 2 tbsp celery, small dice
- 2 tbsp orange bell pepper, small dice
- 2 tbsp red bell pepper, small dice
- 1 cup mayonnaise
- 1 tbsp parsley, chopped
- dash of hot sauce (optional)
- dry mustard
- Old Bay Seasoning
- cayenne
In a skillet, drizzle about a teaspoon of oil. Add in your bell peppers and celery and sauté for about 5 mins or until the veggies are soft. Remove from heat and let cool.
In a mixing bowl, dump your drained crab meat in. Go through the meat and gently look for any shells and remove. We found our crab meat at Costco. Look how large and beautiful the lumps are! You can typically find lump crab meat in the refrigerated seafood section at your local grocery store.
In the same bowl add mayo, panko, dry mustard, old bay, cayenne, parsley and the sautéed veggies. Adjust the seasoning to your liking. If you want it spicer, add more cayenne. Don’t like spicy? You can omit the cayenne and go light on the old bay. Gently mix all ingredients until combined. Season with salt and pepper to taste. Let the mixture sit for 5-minutes to hydrate. In a large skillet, heat a couple tablespoons of oil on medium. Scoop about 2-ounces (roughly 1/4 cup) of the crab cake mix into a ball. Roll in panko and gently flatten. Place in the preheated pan and sauté until golden brown on each side.
We served ours warm with a spicy mango salad. Recipe below.
Spicy Mango Salad
Ingredients
- 2 ripe mangos, diced
- 3 tbsp fresh basil, julienne
- 3 tbsp shallots, slices
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp sambal
- salt, pepper and sugar to taste
Dice mangos and place in a bowl. Taste your mango to find out how sweet they are and add sugar accordingly. In a separate bowl add white wine vinegar and season with salt and pepper. Add slices shallow and basil. Then slowly whisk in olive oil. Add chili paste. Finally, taste and adjust for salt, pepper and sugar. Let this sit in the fridge for about 15-minutes to chill so all the flavors can mingle.
Recipes were inspired by Chef Royal. You can check out his website for more recipes here : http://chefroyal.com
