TASTE THE LOVE

Emily G's Crab Cakes

1lb fresh lump meat crab (drained well and picked over for shells)
2 cups Panko Bread Crumbs
¼ cup finely chopped red pepper
3 green onions chopped (including green top)
3 T Mayonnaise
2 tsp Grey Poupon
2 tsp Worcestershire
2 tsp tabasico sauce
1 garlic clove minced
2 T minced flat leaf parsley
Salt and pepper to taste
Emily G’s Roasted Red Pepper

Mix all the above ingredients in a bowl.Divide the mixture into 8 equal portions and form each into a cake patty. Refrigerate at least 30 minutes or up to two hours. These can be grilled or pan seared until a golden brown. Top crab cake with Emily G’s Roasted Red Pepper Jam.

Groups: main dish, Roasted Red Pepper Jam, seafood