Courtesy of Hoffman Media.
- 2 Tbsp. unsalted butter
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. mayonnaise
- 1 Tbsp. Creole mustard
- 1 Tbsp. chopped fresh chives
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. crushed red pepepr
- 1/2 tsp. Old Bay seasoning
- 3 large eggs
- 3 (8 oz.) packages lump crabmeat, picked free of shells
- 1 cup Japanes bread crumbs (panko)
- 2/3 cup fine yellow cornmeal
- 3 Tbsp. vegetable oil, divided
- Garnish: remoulade sauce
1.) In a large skillet, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add bell peppers, and cook until softened, 6 to 8 minutes. Add garlic, and cook for 1 minute, until fragrant. Remove from heat and reserve.
2.) In a large bowl, whisk together juice, mayonnaise, mustard, chives, salt, peppers, Old Bay, and eggs until combined. Using a rubber spatula, stir in reserved onion mixture, crab, panko, and cornmeal until combined. Using a large scoop, portion cakes into 3-inch rounds, and flatten slightly.
3.) In a large skillet, heat 1 Tbsp. vegetable oil over medium high heat. Working in batches, cook cakes until golden brown and beginning to crisp, 4 to 5 minutes. Using a fish spatula, flip cakes, and cook 3 to 4 minutes more. Add remaining oil between batches. Remove from heat and drain on cooling rack. Serve with your favorite rémoulade sauce.