Tavern Crab Cakes

Source: Newspaper clipping...courtesy of Rejean!

I enjoyed these crab cakes, nice and thick and full of crab, exactly what you expect from a home-made splurge like crab cakes. I would recommend refrigerating for time instructed so they're nice and solidified before browning. Also watch your heat so the panko does not brown before your filling has a chance to cook and wilt some. I'd give this a 5 for sure!

1/2 lb. jumbo lump crab meat, picked over
2 Tbsp Mayonnaise (not reduced calorie)
1/4 tsp of Old Bay Seasoning
1/2 Spicy Mustard
1 Tbsp fine chopped red peppers
1 Tbsp fine chopped green peppers
1 scallion, finely chopped
Salt, pepper to taste
1/4 tsp celery seeds
1 egg
1/2 cup panko
2 Tbsp vegetable oil
1 Tbsp unsalted butter

Mix the crab, mayo, Old Bay, mustard, bell peppers, scallions, salt, pepper, celery seeds and egg. Combine the mixture well. Form into two large or four smaller patties. Place panko on a plate. Dredge patties in panko and refrigerate at least one hour.

Heat oil and butter in a skillet over medium heat. Add the crab cakes and cook until golden brown on one side. Turn and cook until golden brown on other side and heated through.