INGREDIENTS:
- 1 lb. crabmeat ( we used dungeness, being from northern California)
- 1 bunch chives, finely chopped
- 1 small handful fresh Italian flat leaf parsley, finely chopped
- 1 small celery stalk, finely diced
- 1 small handful celery leaf, finely chopped (this is a great way to use the tender leafs found on the inside of the stalk and add a fresh sweet and earthy element)
- 1/4 red bell pepper, roasted and finely diced
- 1 egg, beaten
- 2 TBS aioli (garlic mayonaise, but regular will work just fine as well)
- 2 TBS Dijon mustard
- 2 lemons, zest from both, juice from one
- Panko bread crumbs
- A few TBS of olive or grapeseed oil
- Couple shots of Tabasco Sauce (optional)
DIRECTIONS:
In a bowl combine all ingredients and mix thoroughly. I try not to over mix and break up the lump crabmeat too much. After all of the ingredients are mixed, add a little bit of Panko (Japanese bread crumbs). I add just enough to barely help the crab mixture hold it's shape. Now you're ready to portion it out. I like to use my hands and form a cake, then coat the outside in Panko. Coating the outside of the cakes will also help them retain their shape. Place the cakes in a pan with the hot oil and fry until golden brown. That's it, now you're to eat these bad-boy West Coast puppies.
