Crab Cakes

By shauna

This is a spectacular dish-especially when paired with Angel Hair Pasta in Diavolo Sauce (Diavolo-"Devil" in italian)

Ingredients

• 1 lb. Pasteurized Lump Crabmeat
• 2 C. Panko Breadcrumbs, divided
• 1/2 C. Parmesan, shredded
• 1/2 C. Red Bell Pepper, diced
• 1/4 C. Scallions, minced
• 2 Tbsp. Fresh Basil, minced
• 1/2 tsp. Red Pepper Flakes
• Salt
• 1/2 C. Mayonnaise
• 1/4 C. Half & Half
• 2 Tbsp. Lemon Juice
• 1 Egg White

Preparation

Step 1

Combine crabmeat, panko, parmesan, bell pepper, scallions, basil, pepper flakes & salt in a lg. bowl. Whisk mayonnaise, half & half, lemon juice & egg white together. Add to crabmeat mixture, blending gently with your hands or a wooden spoon. Form cakes using a 1/3 C. measure on a parchment-lined baking sheet that's been coated with 1/2 C. panko. Press cakes into the crumbs, then sprinkle with remaining crumbs; chill 1 hour. Fry crab cakes in batches in a saute pan over med-high heat using 2 Tbsp. vegetable oil per batch. Fry till golden, 3-4 min. per side; drain on paper towels. Garnish with scallions.