New England Crab Cakes

With nobody

Chef Serie Keezer puts a slightly unusual spin on this New England dish by using peppers and a chili sauce glaze. The recipe also uses Panko breadcrumbs, which have been traditionally used in Japanese and French Cuisine. Panko breadcrumbs can be purchased in specialty stores and increasingly at most large supermarkets. For a more New England method, use the same amount of Ritz crackers or Saltines.

Ingredients

¼ cup whole red pepper diced
¼ cup whole yellow pepper diced
2 scallions (ends trimmed) diced
2 teaspoon Dijon mustard
1 teaspoon Tabasco Sauce
1 teaspoon Worcestershire Sauce
½ teaspoon salt
½ teaspoon pepper
1 large egg
1 tablespoon chopped chive
½ cup mayonnaise
1 ¼ cup of panko bread crumbs
1 lb lump blue crab meat

Instructions

1.Mix all ingredients except the crabmeat and allow to sit for 10 minutes at room temperature. Add crab meat and mix GENTLY.
2.Form crab cakes (2oz portions) into loose rounds and flatten to approximately 1 inch thickness. For best results, refrigerate for one hour before cooking but this is not necessary.
3.Heat 2 tablespoons (or enough to coat the bottom of the pan) of vegetable or canola oil on low heat until hot.
4.Roll crab cakes in flour for a light coating
5.Add crab cakes to hot oil and cook for approximately 2 minutes on each side or until golden brown.
Note: The inside of the crab cake should be very moist and crab meat visible. Serve hot with your favorite dipping sauce.

Recipe courtesy of Finz Seafood & Grill, 2009