Ingredients
- 1 Tbsp olive oil
- 1 medium White onion diced
- 1 Tbsp Bell or Beloma pepper diced
- 2 Tbsp olive oil
- 2 Egg whites
- 1 Egg yolk
- 1/4 Cup Pecorino Romano finely grated
- 1 Tsp Old Bay Seasoning
- 1 Tsp Jane's Crazy Salt
- 1 Tbsp Worchester Sauce
- 1 Tsp Fresh Ginger crushed
- 1/4 Cup Avonaise Add last
- 1 Lb Lump Crab Meat
- 1/3 Cup Panko Bread Crumbs
- 2 Tbsp olive oil for skillet
Servings: medium sized
Instructions
- In a skillet heat olive oil and sauté onion until clear, add green peppers, celery and sauté until soft. Set aside to cool.
- In a large mixing bowl whisk egg whites until frothy. Add Pecorino and yolk and continue to whisk.
- Add next 5 ingredients and mix completely, then add Avonaise last, mix to blend.
- Add crab meat and breadcrumbs and incorporate.
- Refrigerate for minimum of 2-3 hours, ideally overnight.
- Heat olive oil in skillet. Form mixture into cakes and sauté for approx 2-3 minutes per side until golden brown.
- Serve with fresh lemon, tartar sauce or Avo-Crabcake Sauce (see our Avo-Crabcake Sauce recipe).
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