Fresh Crab Cakes

• Serves: 2-4

• Time: 3 hrs. 30 mins

• Active: 30 mins

• Level: Easy

INGREDIENTS

1 lbs. Dungeness crab meat, fresh

2 tablespoons white onion, minced

2 tablespoons celery, minced

2 tablespoons red bell pepper, minced

2 tablespoons green bell pepper, minced

1 cup Best Foods mayonnaise

Kosher salt

Black ground pepper

2/3 cups breadcrumbs

1/2 cup grated or shredded parmesan cheese

1 1/2 tablespoon butter

Curry Aioli

1/2 cup mayo

1/2 tablespoon curry powered

2 tablespoons milk

DIRECTIONS

Go through crabmeat carefully to remove all partial shell bits and tendons.  Use cheesecloth or strainer to remove excess moisture from crabmeat.  Set meat aside.

In a large skillet, heat 1/2 tablespoon of butter on medium low heat and add all of the onion, plus 1 tbsp. of the celery, 1 tbsp. red bell pepper and 1 tbsp. green bell pepper and lightly sauté vegetables, about 5 minutes.  In a bowl, add sautéed veggies to raw remaining veggies and chill 20 minutes before using.

Mix crab, chilled vegetables, mayonnaise, a pinch of salt and a pinch of black pepper.

Shape into 4 patties.

Prepare breading by combing breadcrumbs and parmesan cheese in a bowl.  Roll crab patties in breadcrumb mix, put on a plate, cover with cling wrap and chill 3-4 hours prior to cooking.

Pan-fry in butter at medium heat until golden brown and heated thoroughly, roughly 5 minutes on each side.

Serve with a heaping spoonful of aioli.