Froggie's Spicy Crab Cakes

Ingredients

• 2 tablespoons butter
• 1 shallot, chopped fine
• 1 garlic clove, minced
• 1/4 cup red bell pepper, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 1/2 cup Dijon mustard
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh parsley leaves, chopped
• 1 cup panko
• 1 large egg
• 1 tablespoon hot sauce
• 1 lb lump crabmeat, picked over to remove cartilage and shell fragments
• 1/2 cup peanut oil

Directions

1. 1

   Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.

2. 2

   In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.

3. 3

   Form crab cakes. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.

4. 4

   Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.