Ingredients
1 lb of Fresh jumbo lump NC crab meat
2 teaspoons onion
2 Teaspoons celery
2 Teaspoons sweet bell pepper
1 Egg Yolk
2 Tablespoons Duke’s Mayonnaise
2 Tablespoons Whole Grain Mustard
Extra Virgin Olive Oil
Salt
Fresh Cracked Pepper
Juice of I Lemon
Directions
In two tablespoons of Olive Oil, sauté two teaspoons each of onion, celery and sweet bell pepper, sprinkled with salt and fresh cracked pepper until translucent, about 2-3 minutes. Turn off heat and set aside.
Gently mix all ingredients except olive oil and lemon juice together, being careful not to break up large crab meat lumps. Once mixed it should have the consistency of a lightly dressed crab salad, slightly moist.
Add 2-3 Tablespoons of Panko bread crumbs. Form mixture into golf ball sized balls and flatten out, slightly.
Heat one Tablespoon of Extra Virgin Olive Oil over medium-high heat. Cook 3-4 minutes on each side. Add olive oil to pan as needed but be careful not to add too much. Lightly sprinkle finished crab cakes with lemon juice
This recipe was featured in a cooking demonstration at the 2013 Outer Banks Seafood Festival. Courtesy of Cafe Pamlico Chef Forrest Paddock
