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Ingredients
- 1 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp fresh Italian parsley, finely chopped
- 1 extra large egg
- 1 tbsp Dijon mustard
- 3 tbsp light-mayonnaise
- 1 cup panko breadcrumbs
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- 2 lbs. crab meat, picked through from shell
- breadcrumbs for dredging
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp Tabasco hot sauce
- 2 tsp fresh lemon juice
Directions
Step 1
Heat a non-stick pan over medium heat and sweat peppers, onions and celery until translucent.
Step 2
In a large mixing bowl, stir together the cooked vegetables with the rest of the crab cake ingredients and mix until well combined.
Step 3
Divide the crab mixture into 6 equal parts and shape into balls, then flatten them slightly.
Step 4
Dip crab cakes in remaining breadcrumbs to coat evenly.
Step 5
Refrigerate 1 hour uncovered.
Step 6
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 7
Bake crab cakes on baking sheet for 20 -25 minutes or until browned and crispy. Flip them halfway through.
Step 8
Meanwhile mix ingredients for the sauce together and let rest, covered in the fridge until ready to use.
Step 9
Serve crab cakes hot or cold with spicy sauce.
