Meet the Sous Chef and his Assistant

Crab Cakes

Yields 8-10.
Saute.
2T Oil.
1C Yellow Onion, Small Dice.
1C Carrot, Small Dice.
1/2C Green Bell Pepper, Small Dice.
2T Red Bell Pepper, Small Dice.
2T Yellow Bell Pepper, Small Dice.
1T Garlic.

1.5# Lump Crab Meat.
1/4C Green Onion, sliced.
1/4C Parmesan Reggiano, Grated.
2T Parsley, finely chopped.
3T Dijon Mustard.
1/4C Fresh lemon juice.
1 Lg Egg.
1T White Pepper.
1t Worcestershire sauce.
1t Tabasco sauce.
3/4 cup Bread Crumbs.

3 tsp Creole Seasoning.
1-1/2C Panko.
S&P.



Creole Seasoning:
3T Paprika.
2T Salt.
2T Garlic Powder.
1T Black pepper.
1T Onion Powder.
1T Cayenne pepper.
1T Dried Oregano.
1T Dried thyme.