1 pound lump crab meat
2 tablespoons mayonnaise
3 tablespoons Dijon mustard
2 tablespoons Red Rooster hot sauce
3 tablespoons Worcestershire sauce
2 teaspoons parsley
2 teaspoons Old Bay seasoning
1 teaspoon white cracked pepper
1 teaspoon black pepper
3 tablespoons red sautÃ©ed pepper
3 tablespoons green sautÃ©ed pepper
1 cup regular bread crumbs
1 cup Panco bread crumbs
3 tablespoons olive oil
Add crab meat, mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, Old Bay seasoning, white cracked pepper, and black pepper to a large mixing bowl. Stir together, and then lightly coat a small frying pan with olive oil.
Cook red and green peppers just until they are wilted, and let peppers cool for 5–10 minutes before adding crab meat mixture to the pan, and add one egg to the pan.
On a separate plate, mix together both types of breadcrumbs.
Now remove crabmeat mixture from pan, and take a one ounce portion of crabmeat mixture and coat it in the breadcrumbs to make a patty.
In heated pan, add more olive oil as necessary, and fry each patty on each side until golden brown. Once completed, serve with a touch of Dijon mustard.
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