Crab Cakes, Davio's

By arthurlemay

Ingredients

• 2 pounds lump crabmeat
• 1/4 cup red pepper, diced
• 1/4 cup celery, diced
• 1 teaspoon Dijon mustard
• 1 teaspoon mayonnaise
• 1 teaspoon fresh lemon juice
• 3 teaspoons bread crumbs
• 1 egg
• 2 tablespoons olive oil
• salt and pepper to taste

Preparation

Step 1

In a medium mixing bowl, place the crabmeat. Remove any shells or cartilage. Add the peppers, celery, mustard, mayonnaise, lemon juice, bread crumbs, gags, salt and pepper and mix lightly (be careful not to over mix). Form the crab mixture into 16 small cakes.

In a large saute pan, over medium heat, heat the olive oil. Add several cakes to the pan and cook for 2-3 minutes per side until lightly golden brown. Do not overcrowd the cakes.

Serve hot with lemon wedges and flavored mayonnaise, if desired.