Crab Cakes O&CO. Style

Ingredients

• 1 pound crabmeat
• ½ cup panko breadcrumbs
• 3 green onions (green & white parts) finely chopped
• ¼ cup green bell pepper, finely chopped
• ¼ cup red bell pepper, finely chopped
• ¼ cup O&CO. mayonnaise (save the rest for dipping)
• 1 egg
• 1 tsp. Worcestershire sauce
• Juice of ½ lemon
• 1 tsp. O&CO. Fleur de Sel
• 1 tsp. O&CO. Spice Mix
• ¼ tsp. O&CO. Piment D’Esplette
• Flour for dusting crab cakes
• ½ cup O&CO. Everyday Olive Oil
• 1 jar O&CO. Bell Pepper & Ricotta Cheese Pesto

Directions

1. In a large bowl, mix together all ingredients, except for flour and olive oil. 
2. Chill mixture for 30 minutes to 1 hour. 
3. Shape into patties and dust with flour. 
4. Heat olive oil in a large skillet over medium heat. When oil is hot, carefully put patties in pan, frying a few at a time, until golden brown. 
5. Flip over and cook other side until golden, about 4 minutes per side. 
6. Fill 2 small bowls, one with the remaining mayonnaise and one with Pesto Peperoni and serve alongside crab cakes as a dipping sauce. Serves 4.