crab cakes
.25 lb. crab meat
.25 oz. butter
2 tbsp. scallions - chopped
2 oz. red peppers 2 oz. celery
5 tbsp. japenese bread crumbs
.25 cup mayo
1 tbsp. parsley
2 tbsp. grated romano cheese
.25 tbsp. old bay seasoning
.25 tsp kosher
.25 tsp. white pepper

directions

Make sure to check crabmeat for shells. Remove crab from package and place in a strainer to make sure any excess water gets drained off. Saute scallions, peppers and celery in butter for 3 minutes until vegetables are al dente with a bite. Remove from heat and cool to drain any liquid from vegetables. Add peppers, onions, celery, parsley, mayo, old bay seasoning, salt and pepper to a mixing bowl and mix well. Add bread crumbs and cheese and mix well. Carefully add crabmeat and gently fold it into the mix, trying not to break up crab. Scoop crab into 3 oz balls and form them into cakes.

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