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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jim Abbey
1 pound crabmeat, cleaned
2 teaspoon scallions, chopped
2 teaspoon red bell pepper, chopped
2 teaspoon celery, chopped
1 tablespoon mayonnaise
3 tablespoon egg, about 1 egg, whipped
1 cup Panko Japanese bread crumbs
pinch paprika, chili powder, salt and pepper
Break up the meat. Add peppers, celery, scallions, and spices. Add mayonnaise. Combine to form paste. Then add eggs and bread crumbs to thicken. Form into cakes. Deep fry or sauté in olive oil. Serve with greens and balsamic vinaigrette.