Florida Sweet Pepper Blue Crab Cakes

servings 4

calories 234

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Ingredients

1 pound Florida jumbo lump blue crab

1 cup Florida assorted color sweet bell peppers, diced small

2 Florida eggs

3 tablespoons mayonnaise

1 lemon, juiced

2-3 dashes Worcestershire sauce

1 tablespoon stone-ground mustard or spicy brown mustard

1 teaspoon Florida seafood seasoning blend

2 tablespoons fresh herbs (parsley), chopped fine

½ cup panko, plus more if needed

1 tablespoon vegetable oil, plus more for cooking

Preparation

Add the blue crab to a medium mixing bowl. Carefully inspect and pick through the blue crab to remove any shells. Add the peppers, eggs, mayonnaise, lemon juice, Worcestershire sauce, mustard, herbs and panko breadcrumbs. Lightly fold the ingredients to combine, trying not to break up the lumps of crab. Cover mixed blue crab cakes and place in the refrigerator for 30 minutes to set. Preheat a large sauté pan over medium heat. Form the crab cake mixture into even patties. The crab cakes can be made into large or small cakes. Add the vegetable oil to the preheated pan. Carefully add a few crab cakes to the pan. Cook each crab cake on each side for 2 to 3 minutes until they are browned and cooked throughout. Repeat this process until all the cakes are cooked. Keep cooked crab cakes warm in a 200-degree oven until served. Garnish with fresh parsley.

Serve with Florida Avocado Remoulade Sauce or Smokey Cocktail Sauce.

Nutrition

Calories Per Serving234
Fat8g
Cholesterol192mg
Sodium660mg
Carbohydrates16g
Fiber1g
Protein25g

Florida Sweet Pepper Blue Crab Cakes

Ingredients

Preparation

Nutrition

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