From the Kitchen of Chef Ian Rynecki at Pippin Hill Farm & Vineyards
¼ cup small diced white onion (approx ½ onion)
½ Green pepper, small dice, pith removed
1 T Lemon juice
1 T Parsley, chopped
1 lb. Lump Crab Meat
1 whole Egg
1 tsp. Dijon Mustard
1 tsp. HOT sauce (Franks or Cholula would work)
¼ cup Mayonnaise
1 tsp. Worcestershire sauce
½ tsp. Old Bay seasoning
1/3 cup Panko bread crumbs
Salt & pepper
Begin by combining the dijon, hot sauce, lemon juice, mayo, egg, and Worcestershire in a medium-sized mixing bowl. Stir until smooth.
Add parsley and old bay to the remainder of the wet ingredients, stir to combine.
In a separate bowl, pick through the crab meat with gloved hands, looking for tiny pieces of shell. Be sure not to shred the crab meat, you want nice big chunks. Pour the wet ingredients over the crab meat, add the breadcrumbs, salt, and pepper. Gently mix with your hands, do not overmix!
To finish: Heat a medium-sized saute pan with a ¼ inch of canola oil. Heat until 375 degrees, check using a digital thermometer. Pan fry each crab cake for 2 minutes on each side, placing on a toweled pan to drain. Serve immediately!