12 oz. fresh crab meat
2 tbls. red onion, finely diced
3 tbls. red bell pepper, finely diced
1 tbls. celery, finely diced
1 tbls. Italian parsley, finely diced
1 tbls. fresh lemon juice
1/2 cup mayonnaise
1-1/2 cup Panko-Japanese style bread crumbs
Kosher salt and freshly ground pepper to taste
Peanut Oil for sauteing
Check crab meat for shells and place in large bowl. Add vegetables, parsley, mayonnaise, and lemon juice; mix thoroughly. Add Panko slowly until consistency is dry and slightly tacky to the touch. Form cakes, sprinkle with more Panko and set aside.
Heat saute pan, add oil and wait until oil is hot. Cook crab cakes until one side is brown. Turn over and cook other side until brown. Remove from pan and place on paper towel. Serve with Sherry Cayenne Mayonnaise.
