If you love seafood, then you have to try this crab cake recipe. I have made these over and over again and they never disappoint me or anyone else for that matter. I usually make them as an appetizer but you could certainly make a meal out of them, or even a sandwich would be delicious.
I adapted this recipe from one of my favorite cookbooks, "the lobster roll"
3 large garlic cloves, minced
6 Tablespoons olive oil
1/4 Cup diced onion
1/3 Cup diced scallions
1/2 Cup diced celery
2 Tablespoons diced green bell pepper
2 Tablespoons diced red bell pepper
2 Tablespoons white wine
1 Pound fresh lump crabmeat
1/2 Cup seasoned bread crumbs (or panko, that's what I use)
1/2 Cup grated Parmesan
2 Tablespoons lemon juice
2 eggs, lightly beaten
2 Tablespoons chopped parsley leaves
2 Teaspoons Dijon mustard
1 Teaspoon Old Bay Seasoning
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
1/2 cup panko
In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well.
Line a cookie sheet with waxed paper. Divide the crab mixture into 6 cakes for dinner portions or 8-10 smaller cakes for an appetizer portion. Dredge each crab cake in the panko, pressing it on making sure it sticks. This can take a little work but this step gives the crab cake a great crispy exterior and helps keep them together while cooking.
In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve with a slice of lemon or your favorite sauce.