Shelly's Recipe

CRAB CAKES III

Category: Fish and Seafood

1/2 a small red onion and red bell pepper, chopped
1 jalapeno pepper, chopped, (optional)
3 tbsp olive oil
2 tbsp butter
2 garlic cloves, chopped
1 egg, beaten
4 tsp Old Bay seasoning mix
1 lb fresh lump crabmeat
4 tbsp chopped parsley or cilantro
4 tbsp mayonnaise
4 tbsp breadcrumbs for filling, plus extra as needed for the crust
Salt and pepper to taste

Saute the onion and peppers in one tbsp of oil and one tbsp of the butter. Add garlic and saute one minute more. Remove the mixture from the pan and set aside.

Beat the egg with the Old Bay. Combine with the crabmeat, herbs, mayonnaise, 4 tbsp of the breadcrumbs, and the saute onions, peppers and garlic. Mix well. Taste and add salt and pepper if necessary.

Form the mixture into eight patties. Add a light coating of the breadcrumbs to the outside of the cakes as well.

Add the remaining olive oil and butter to a 14 inch ovenproof skillet. Saute the crab cakes until light golden brown on each side, about two minutes.

Place the skillet in the oven at 350 for seven minutes. Serve with tartar sauce, cocktail sauce, or a flavored mayonnaise.