Deviled Crab Cakes

Ingredients

• 1 lb lump crabmeat
• 4-5 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1/2 cup light cream
• 1/2 cup soft fresh breadcrumb
• 1 egg, beaten
• 1/4 cup minced green bell pepper
• 2 tablespoons chopped green onions
• 2 tablespoons Dijon mustard (like Grey Poupon)
• 1 tablespoon worcestershire sauce
• 1 tablespoon Tabasco chipotle pepper sauce
• 1/2 teaspoon salt
• 1 cup panko (Japanese bread crumbs)

Directions

1. 1

   Leave crabmeat in large lumps.

2. 2

   Melt 1 tablespoon butter; stir in flour and gradually stir in cream.

3. 3

   Cook over low heat, stirring constantly, until smooth and thick; remove from heat.

4. 4

   Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.

5. 5

   Add the crabmeat and mix lightly; Divide into eighths.

6. 6

   Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.

7. 7

   Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.

8. 8

   Remove carefully and serve warm.