Big Shucks'Crab Cakes

Big Shucks’Crab Cakes

16 ounce crab meat
1/2 cup onions chopped fine
1/2 cup bell peppers chopped fine
1 tablespoon minced garlic
4 tablespoons butter
1 egg
1 cup breadcrumbs
1/4 cup green onions chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Heat 2 tablespoons butter in a large skillet over medium heat; slowly sauté diced onion, diced bell pepper pepper, and garlic until tender. Let cool.

Wisk egg in a large bowl

Mix in bread crumbs, sautéed vegetables, green onions and crab meat

Add salt, pepper and lemon juice

Hand mix gently just enough to bind

Roll into 8 patties, place on wax paper and refrigerate for about one hour or until firm

Melt remaining 2 tablespoons of butter in pan over medium heat. Add crab
cakes and cook for about 4 minutes on each side (turning only once) till
golden brown.

Chef: Matt Mortimer, Big Shucks