Veggie Ingredients:
- 1 small green pepper, diced
- 1 small red pepper, diced
- 1 single stalk of celery, diced
- 1/2 small onion, diced
- 3 cloves garlic, pressed
- 2 tablespoons unsalted butter
Mayo Mixture Ingredients:
- 1/2 cup real mayonnaise, avocado mayonnaise also works well
- 1 egg (beaten)
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown mustard
- 1/2 lemon juiced, with 1/2 lemon zest
- 1 teaspoon Tabasco Sauce
- 1 tablespoon of St. Lucifer Seafood Bay Spice, more to taste
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 pound of lump crab meat (we use canned)
- 1 cup of panko breadcrumbs, divided
- 2 tablespoons curly parsley (chopped)
Directions:
- Preheat oven to 425F.
- Heat pan to med-high heat and add butter along with all diced green peppers, red peppers, celery, onion and garlic and sauté until veggies are tender, about 5 minutes. Once tender, remove from heat and add to a small mixing bowl to cool.
- In a large mixing bowl, add mayonnaise, egg, Worcestershire sauce, Dijon and brown mustard, lemon juice, lemon zest and Tabasco sauce. Whisk all ingredients together.
- Once mayo mix is combined, add St. Lucifer Seafood Bay Spice, salt and pepper.
- Add cooled veggie mix to mayonnaise bowl and mix together.
- Add crab meat, gently fold into mixture, until all is combined.
- Gently fold in panko 1/2 cup at a time along with all of the parsley, until mixture becomes bonded.
- Once all combine, mixture should still be a little moist. Allow to set in refrigerator for 30 minutes, up to 1 hour.
- Remove from refrigerator and form cakes to desired size. Billiard ball size is best. Makes about 8 balls worth, roughly 4oz each.
- Bake at 425F on middle rake for 10-15 minutes, until tops start to brown.
- Once the cakes are brown, remove from oven. Serve with lemon slices, cocktail sauce and St. Lucifer Seafood Bay Spice.