1/2 cup finely chopped green onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
2 tablespoons unsalted butter
1 egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
1/4 teaspoon salt
1/2 cup of panko (Japanese bread crumbs)
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Mix together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in cooked vegetables and 1/4 cup panko. Gently stir in crabmeat, then form into 4 cakes. Dredge cakes in remaining panko.
Heat oil and remaining butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
2 tablespoons unsalted butter
1 egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
1/4 teaspoon salt
1/2 cup of panko (Japanese bread crumbs)
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Mix together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in cooked vegetables and 1/4 cup panko. Gently stir in crabmeat, then form into 4 cakes. Dredge cakes in remaining panko.
Heat oil and remaining butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
