How to Make Crab Cakes with Tartar Sauce

Ingredients

• 16 ounces lump crab meat
• 1 teaspoon extra virgin olive oil
• 1 medium red bell pepper, cut into small dice 
• 1 jalapeño pepper, seeded and finely chopped
• 3 green onions, chopped (approximately 1/3-1/2 cup)
• 1 garlic clove, finely chopped
• 1/4 teaspoon kosher salt
• 1 egg, lightly beaten
• 1-1/2 cups panko breadcrumbs plus extra for dredging
• 1/2 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1-1/2 teaspoons homemade crab seasoning
• hot sauce (optional)
• lemon wedges (optional)
• 1 tablespoon vegetable oil

Instructions

1. Check crabmeat to make sure all shells have been removed. Refrigerate.
2. Heat olive oil in a 10" skillet and then add peppers and onion until soft (usually about 5 minutes). Next, add garlic and salt to the skillet, cooking for another 5 minutes. Remove vegetables from heat.
3. As soon as vegetables are cool, combine them with cool crabmeat and then add the egg, panko, mayo, Worcestershire, crab seasoning and hot sauce dashes (optional). It best to mix this carefully with clean hands, making sure to keep the crabmeat in tact.
4. Pat together 1/4 cup oval cakes from the mixture, and place them onto a plate lined with wax paper. Place plastic over cakes and stick refrigerator for 1 hour.
5. Heat oil in a non-stick skillet, cover the crabcakes in panko bread crumbs and add to skillet in batches. Cook each side for 3 to 5 minutes, or until deep golden brown. Serve warm with lemon wedges (optional).

Servings: Makes about eight crab cakes.