the best

This recipe for crab cakes stands out above the rest because CRAB is the star of the show. The remaining ingredients just work to lightly bind the cakes together and enhance the flavor. 

Lightly saute the minced pepper and shallot in a bit of oil in a large saute pan until just beginning to soften. 


In a large mixing bowl, mix together the pepper mixture, panko, egg, mayonnaise, Worcestershire, mustard, lemon juice, Old Bay, and hot sauce.  


Add the crab meat and fold together until evenly combined.


Using 1/3 cup of the mixture, shape into even round disks and place onto a parchment lined baking sheet. Chill for 30 minutes. 


Remove the chilled crab cakes from the fridge and coat in additional panko. 


Over medium-high heat, pan-fry the crab cakes in batches in a bit of oil for 4 minutes per side, or until golden.


Serve with lemon wedges and tartar sauce.