Crab Cakes

This is an amazing recipe from Chef Wilhelm .. 95% Crab and super easy.

Makes 4-6 servings

Ingredients

1 lb lump crab meat, cleaned
1 TBS green bell peppers, finely diced
1 TBS red bell peppers, finely diced
1 TBS yellow bell peppers, finely diced
8 Saltine crackers, finely crushed
2 TBS mayonnaise
1 large egg
1 TBS dijon mustard
1 tsp worcestershire sauce
1 tsp old bay seasoning
zest from one lemon
salt to taste
1 cup of panko bread crumbs for the coating
1/4 cup vegetable oil

Method

Clean the crab and remove any cartilage. Try to find Jumbo Lump Crab meat.  Saute the peppers over medium heat till bright in color but not browned.  Chill.  Crush the crackers till they are very fine and mix with all the other ingredients.  Then, gently fold in the crab.  Mix just enough to combine the ingredients - do not break the crab up too much.  It should still be in lumps.  Shape the crab cakes into the desired size - about 8 cakes in total.  Coat the cakes in the panko bread crumbs. 
Heat the vegetable oil in a non-stick frying pan (medium-low heat).
Saute the cakes until they are golden brown on each side, turning once.  About 3-5 minutes per side.

Honey Mustard Sauce

1/2 cup mayonnaise
1/8 cup yellow mustard
1/8 cup dijon mustard
1/8 cup honey
1/2 TBS lemon juice

Mix all ingredients together in a bowl.  Cover and chill. Will keep one week.