1 lb. jumbo lump crab meat
2 egg yolks (beaten)
3/4 cup mayonnaise
1 tsp. fresh lemon zest
1 Tbsp. fresh lemon juice
2 Tbsp. capers
2 Tbsp. chopped roasted red peppers (or fresh if not available)
1 Tbsp. fresh chopped parsley
1 cup panko bread crumb
Italian seasoned breadcrumbs for coating
In a bowl add all ingredients except the seasoned breadcrumbs, and GENTLY fold together not to breakup lump crab. Cover and refrigerate a minimum of 2 hrs.
Take about 2-3 oz portions and form into patties. Gently place crab cake in seasoned breadcrumbs to coat exterior. In a hot non stick pan add a coating of butter and olive oil. Pan fry each side until cooked through and
serve with your favorite condiment or tartar sauce.
Presented by Frank Aloise, Copper Cellar