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Appetizers
8
40 minutes
20 minutes
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Regina McCoy
1 ½ lb. lump crab-meat
½ cup chopped red bell pepper
¼ cup finely chopped fresh chives
¼ cup finely chopped parsley
1 large egg
1 egg white
3 Tbsp. canola mayonnaise
1 Tsp. Dijon mustard
1 cup Panko bread crumbs
2 Tbsp. McCoy’s Real Seafood Seasoning
In a large bowl, toss the crabmeat, bell pepper and herbs.
In a small bowl, whisk the egg, egg white, mayonnaise, Dijon and McCoy’s Seafood Seasoning.
Add to the crab mixture: mix until well combined.
Add the panko; mix gently. Cover and refrigerate 30 minutes.
Form the crab mixture into eight 1-in-thick-cakes.
In a large nonstick skillet, heat 1 ½ Tbsp. olive oil over medium.
Add 4 crab cakes: cook until browned and cooked through, about 4 minutes per side.
Place on a rack set in a baking sheet to keep crisp.
Repeat with remaining 1 ½ Tbsp. oil and crab cakes.
Serve with lemon wedges.
Brilliant Binder – An egg white replaces some of the mayo in the filling to hold the crab cake together.
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