Ted’s Crab Cakes

My husband Ted loves seafood. This comes from his upbringing in Southern Florida where one can get any kind of seafood imaginable. He loves making these crabcakes for us for dinner, along with our summer favorite, Caprese salad and fresh green beans from the garden. Not to forget a nice crisp white wine, such as Pinot Grigio.

Prep time: 25 minutes Makes: 6 large or 8 smaller patties

• 3/4 cup panko bread crumbs
• 1 small onion (diced)
• 1/3 cup finely chopped sweet red pepper
• 1 large egg, lightly beaten
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 2 tsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 2 tbls chopped parsley
• 1/2 teas. Tabasco sauce
• 1 teas. chopped ginger
• 2 containers (8oz ea or 1 lb) crabmeat, drained and flaked
• Lemon wedges
• Salt and Pepper to taste
• 2 tablespoon butter or oil

1. In a small bowl, whisk together mayo, egg, mustard, worcestershire, hot sauce, lemon juice and salt and pepper.
2. In a medium bowl, stir together the crabmeat, panko, ginger, onion, red pepper and chopped parsley. Fold in the mayo mixture.
3. Divide mixture into eight (or 6 large) portions; shape into 1/2 inch patties.
4. In a large skillet, heat butter or oil over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.