How to make it

  • Preheat oven to 375 degrees
  • Finely dice peppers and onions, set aside
  • In a lg bowl add mayonaisse, celery seed, old bay, dijon mustard, tabasco, worcestershire, and eggs- mix well
  • Remove crust and cut bread into small pieces (this is easier to do if you put bread in the freezer for fifteen minutes prior)
  • Add bread, panko and pepper/onion mixture to bowl- mix well
  • Drain crab meat thoroughly
  • Gently fold crab meat into mixture careful not to break crab pieces into a stringy mess
  • Refrigerate for a half hour to allow mixture to firm
  • Portion into cakes
  • Gently brown crabcakes on both sides using clarified butter in saute pan
  • Transfer to baking sheet sprayed with non stick spray and place in oven
  • Flip crabcakes halfway through bake time (approx six minutes)
  • Serve with lemon wedges and cocktail sauce or with cucumber relish
  • Enjoy!

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    " It was excellent "
    brianna ate it and said...
    This recipe sounds incredible. Thanks. 5 forks
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    " It was excellent "
    leebear ate it and said...
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