Crab Cakes:

1 pound crab meat, all shells removed
1 tablespoon Dijon mustard
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire
2 teaspoons Tabasco
2 eggs
2 cloves garlic, minced
1 small red bell pepper, finely minced
1 small leek, white portion only, finely minced
1/3 cup mayonnaise
¾ - 1 cup panko breadcrumbs

For the Breading:
2 cups flour
3 eggs, beaten well
2 cups panko breadcrumbs
3-4 tablespoons Grapeseed oil

Combine all crab cake ingredients, adding just enough breadcrumbs to bind the ingredients.
Pack mixture tightly into an ice cream scoop and place on a parchment lined cookie sheet.
Place another sheet of parchment paper on top and flatten cakes by hand, about ¾" thick (width will depend on whether appetizer or entrée portions are being made).

Place flour, eggs and breadcrumbs in separate shallow bowls. With each individually portioned crab cake: Dredge entire cake in flour, ensuring that there is a light even coating but no excess. Submerge in egg, coating both sides and coat evenly on all sides with breadcrumbs.

Heat a 10" non-stick skillet over a medium flame and add oil. Sauté cakes until breading has turned golden brown and crunchy, about 5 minutes per side.

Hot Table List
Dijon mustard
Lemon squeezer
Panko breadcrumbs
Grapeseed oil
Non-stick sauté pan
Spatula

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