| | Directions | | In a large mixing bowl, combine all ingredients and gently toss together with hands as to not break up crab lumps. Cover and place in refrigerator for 1 hour. Portion 3 oz of crab mixture and create desired shape. Place on parchment lined sheet tray. Heat 1 tsp. clarified butter in a non-stick sauté pan. When hot, place crab cakes in pan without touching each other and reduce heat to medium for 3 minutes. Using a plastic turner, gently flip the crab cake and continue cooking for an additional 3 minutes or until crusted lightly brown. Top with zig-zags of Roasted Red Pepper Aioli and serve immediately. |
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| Ingredients | | - |  | 2 1/2 pounds 100% crab meat (Pasteurized) |
| - | | 1 cup extremely fine panko bread crumbs |
| - | | 2 ounces red bell peppers, finely diced |
| - | | 2 ounces celery, finely diced |
| - | | 2 ounces red onion, finely diced |
| - | | 3 eggs, beaten |
| - | | 1 teaspoon white pepper |
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