• 1 tbsp. finely grated lemon zest
• 1 tbsp. Worcestershire sauce
• 1 tbsp. coarsely chopped fresh cilantro
• 1 tsp. hot pepper sauce
• 1/4 tsp. salt
• Freshly ground black pepper
• 3 tbsp. vegetable oil, divided
• 1 1/2 c. panko bread crumbs (see Note)
• Caper Lemon Rémoulade sauce (see recipe)
Line a baking sheet with parchment paper.
In large bowl, combine crab, bell pepper, onion, mustard, lemon zest, Worcestershire sauce, cilantro, hot pepper sauce, salt and pepper to taste. Fold until all ingredients are evenly distributed. Break up crab as little as possible to assure large chunks of crab in the final cakes.
Spoon 2 tablespoons tightly packed crab mixture on prepared baking sheet until all crab is used. Form crab into cakes, about 1 1/2 inches thick. Cover and refrigerate overnight (which helps them hold together when cooking them).
To cook the crab cakes: In large nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Place bread crumbs on plate and coat tops and bottoms of crab cakes in the crumbs.
In batches as necessary, fry the cakes, turning once, until golden brown and heated through, about 3 minutes per side. Transfer to platter and repeat until all cakes are cooked, adding more oil and adjusting heat as necessary between batches. Serve with Caper Lemon Rémoulade sauce, if desired.
Nutrition information per serving without sauce:
Calories 57 Fat 3 g Sodium 190 mg
Carbohydrates 4 g Saturated fat 0 g Calcium 31 mg