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Crab Cakes

1/4 red bell pepper, finely minced
1 tablespoon ENZO Olive Oil
1 cup panko, divided
1/4 cup mayonnaise or full fat Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons finely minced parsley
1 large egg
Jacobsen Salt and pepper, to taste
1 pound fresh lump crabmeat, picked over to remove any shell fragments and squeezed to dry
neutral oil to fry, as needed
ENZO'S TABLE Sweet Pepper Pesto

1. In a small pan over medium heat, sauté red bell pepper in olive oil until softened. Set aside to cool. In a bowl, mix together 1/4 cup of the panko, 1/4 cup mayonnaise or Greek yogurt, mustard, parsley and egg. Mix together until well combined. Fold the crabmeat to mix gently until combined. Divide the mixture into 8 or 16 equal portions and shape each portion into an approximately 1” high cake. Spread the remaining panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to a parchment lined baking sheet. Refrigerate for 15 minutes.

2. Add about 1/3” of oil to a large frying pan, Heat the oil over medium-high heat until it shimmers. Add the cakes and cook until the undersides are golden brown, 2–3 minutes. Flip the cakes and cook until the other sides are golden brown, about 2 minutes more. Using a slotted spatula, transfer to paper towels to drain briefly.

3. Serve immediately with Sweet Pepper Jam.