Crab Cakes from Amy Cochran

Ingredients:

16 ounces of lump crab meat

1 cup bread crumbs, seasoned

1/4 cup onion, minced

1/4 cup red or green pepper (optional), minced

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce

3 tablespoons mayonnaise

1 large egg, beaten

1 teaspoon Old Bay Seafood seasoning

1 teaspoon granulated garlic

salt and pepper, to taste

1 teaspoon parsley

Panko bread crumbs

3 tablespoons avocado oil

Directions:

1. Combine all ingredients except Panko and oil; mix well. Chill. 

2. Shape into 8 cakes, about 3/4 inch thick. Coat with Panko. Sauté crab cakes in hot oil on both sides about 5 minutes per side or until golden brown. Can skip frying and bake in a 400-degree oven until golden brown, about 15 to 20 minutes.

3. Serve with tartar sauce or aioli, lemon wedge, with a roll, etc.

4. Makes 12 smaller-sized crab cakes, which are good as an appetizer.