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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
- In a large bowl, mix together all ingredients, except for flour and olive oil.
- Chill mixture for 30 minutes to 1 hour.
- Shape into patties and dust with flour.
- 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.
- Flip over and cook other side until golden, about 4 minutes per side.
- 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.