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.