From Boulder's Taste of the Nation event.
Yields 20, 2 oz. Crab Cakes
1/2 lb Blue fin crabmeat
1 lb Dungeness crabmeat
3 oz Diced celery
3 o Diced red onion
1 oz Diced red bell pepper
7 oz Mayonnaise
1/4 tsp. cayenne pepper
4 oz Bread crumbs
salt and pepper to taste
1 Tbsp. Canola oil for frying
Mix vegetables, mayonnaise, spices and breadcrumbs in bowl. Once completely incorporated, gently fold in crabmeat. Form into 2 oz., silver-dollar size patties.
Add canola oil to frying pan placed over medium heat. Place patties in pan and fry until golden brown on one side (about 3-4 minutes). Flip cakes and repeat process of browning. Serve with tartar sauce, Louis dressing and/or cocktail sauce.