I usually browse the Internet for new seafood recipes to post but this time I’m sharing my own. You will NOT be disappointed!

Ingredients:

1 small red bell pepper

Chopped green onions

¼ cup minced fresh parsley

1 garlic clove minced

½ small white onion chopped

3 tbsp. lemon juice

2 tbsp. Worcestershire Sauce

Old Bay Seasoning

Salt and pepper to taste

1 ¼ cup Italian Bread Crumbs

¼ cup Parmesan cheese

2 eggs

1 pound lump crabmeat

Over medium heat, sauté peppers and white onions (5 min). Add garlic and sauté another 2 minutes. Allow to cool. In mixing bowl, combine crabmeat, green onions, Parmesan cheese, parsley and lemon juice. In separate bowl, whisk together 1 egg, Worcestershire and Old Bay. Fold sautéed vegetable into crab mixture then add egg mixture and ½ cup of bread crumbs. Place in refrigerator for about 10 minutes.

Mold cakes and heat skillet with extra virgin olive oil to medium. Heat oven to 250 degrees. Prepare an egg wash with the remaining egg and brush both sides of crab cakes. Coat cakes with the remaining bread crumbs and place in skillet. Cook approximately 5 minutes on each side, or until browned. Let drain on plate covered with paper towel, then place in oven to warm through center.

**Save a small amount of the lump crabmeat and parsley to place overtop the cakes after they are prepared.

Crab Cake Mustard:

This crab cake dipping sauce is courtesy of Alabama Jack’s in Key Largo. I basically grew up there, thanks to my dad, and worked there for many years. You shouldn’t eat a crab cake without it!

It’s as simple as Worcestershire, horseradish, A1 and equal parts mayonnaise and Dijon mustard. I whisk the mayo and mustard together first then add the other ingredients to taste. Enjoy!