1 lb. blue crab, picked clean of shells and dry
1/4 c. chives
1/4 c. red or yellow bell pepper
1/4 c. green bell pepper
juice of 1 lemon, about 2 T.
1/2 c., mayo (adjust to 3/4 c. if using the mix to stuff mushrooms)
1 tsp. hot sauce
1 tsp. kosher salt
1 tsp. black pepper
1 T. Worcestershire sauce
1/2 c. panko bread crumbs
Place everything except crab into mixing bowl. Combine and mix well. Fold in crab. Let mixture set for 10 minutes. Form into crab cakes and saute until golden brown.
Presented by Ron Watkins, The Grill at Highlands Row