Barnsider's Crabcakes

Yield: 10 crabcakes

Ingredients

• 1 pound lump crabmeat
• 2 cups Panko Japanese bread crumbs (see note)
• 1/2 cup finely diced Spanish onions
• 1/3 cup finely diced red bell peppers, ribs and seeds removed
• 1/3 cup finely diced green bell peppers, ribs and seeds removed
• 3/4 cup mayonnaise
• 1/4 cup pasteurized eggs (see note)
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon Old Bay seasoning
• 1 tablespoon lemon juice
• Scant teaspoon freshly ground black pepper
• Scant teaspoon salt
• 1/2 teaspoon Tabasco sauce

Instructions

1. In one large clean bowl combine mayonnaise, eggs, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onions and peppers. Mix thoroughly.
2. Add bread crumbs and fold in completely. Gently fold in the lump crab keeping the pieces as large as possible.
3. Using a large tablespoon or ice cream scoop portion the crab cake mixture into 3 inches in diameter by 3/4 inch high cakes.
4. Lightly dust each cake with flour and drop in a hot (365 degrees F) fryer or skillet. Cook thoroughly or until each side is golden brown.

Notes

Buy a substitute egg product such as Better 'n' Eggs which comes in 1/4 cup servings.

For a garnish: serve with chopped red peppers and a Dijon mustard sauce.

To make the sauce, Achey said to start with mayonnaise, a pinch of dill and add mustard to taste.

Attribution

Barnsider's Mile & A Quarter, Providence, Rhode Island - Executive Chef Bill Sullivan