Mambo Sprouts

Big Bob’s Maryland Crab Cakes

Ingredients:

• 1 Tbsp. canola oil
• 1 Tbsp. butter
• 3 cloves of garlic crushed
• 1 tsp. fine diced shallot
• 1/2 cup fine diced sweet onion
• 1/4 cup fined diced red pepper
• 1/4 cup fine diced red onion
• 6 oz. Jonah Crab or lump crab
• 1 large egg whisked
• 2 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• 2 dash hot sauce
• 1/2 tsp. Old Bay seasoning
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 1/3 cup mayonnaise
• 1/3 cup grated parmesan cheese
• 1 cup Ian’s® Panko Breadcrumbs (any variety)
• 2 Tbsp. Canola oil

Directions:

1. Heat oil and butter in skillet under high heat.
2. Sauté garlic, shallot, onion, red peppers and green peppers.
3. Cook until translucent.
4. Set aside and let cool.
5. In a bowl, mix crab, egg, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay seasoning, black pepper, salt and mayonnaise.
6. Mix until well blended.
7. Add cooled sautéed vegetable mixture and blend.
8. In a separate mixing bowl, mix grated parmesan cheese and Ian’s® Panko Bread Crumbs. Mix well.
9. Combine wet mix and dry mix together and blend well.
10. Make desired size crab cakes.
11. Heat oil in skillet over medium heat.
12. Place formed crab cakes in pan.
13. Fry until golden brown, 4-6 minutes on both sides and until internal temperature 165º.
14. Serve with your favorite dipping sauce.

Servings: depend upon size of crab cakes formed.

Recipe provided by Ians