New York Crab Cake
1 lb Crab Meat (Suggested Lump Crab – Pasteurized)
½ cup Hellmann’s Mayonnaise
2 tbsp Creamy Dijon Mustard
1 tspn Old Bay Seasoning
2 whole Eggs, beaten
1 tbsp Minced Chives
1 tbsp Minced Italian Parsley
¼ cup Spanish Onion, diced
¼ cup Red Pepper, diced
1 cup Fresh Breadcrumbs, pulsed in food processor
TT (to taste) Salt and Pepper
Panko Breadcrumbs, for coating
- In a sauté pan with enough oil to coat the bottom, cook the onions and peppers over low heat until the onions are translucent. Season with salt and pepper, then cool.
- In a mixing bowl, place the drained crab meat along with the cooked onions and peppers, mayonnaise, creamy Dijon, eggs, herbs and breadcrumbs. Gently mix until all the ingredients are thoroughly incorporated. Season with salt and pepper, and chill for one hour before forming.
- Form into three ounce crab cakes and coat lightly with panko breadcrumbs.
- Heat a saute pan with enough oil to coat, and brown on both sides. Finish in the oven until warmed through, about 15 minutes, at 350F degrees.