Chef Michael’s New England crab cakes

4-6 Servings

1-pound lump crabmeat

1/2 cup chopped red and green bell pepper

1/2 cup chopped red onion

1 tablespoon minced capers

2 tablespoon olive oil

1/2 cup mayo

1 egg, whipped

1 teaspoon Worcestershire sauce

2 teaspoon Dijon mustard

1/2 lemon, juiced and zested

1/4 teaspoon garlic powder

2 teaspoon Old Bay seasoning

1/4 teaspoon black pepper

2 tablespoon fresh chopped parsley

1/4 teaspoon Tabasco

1/2 cup Ritz Cracker crumbs (add more if mixture is too wet)

1/2 cup ground Cheez-It crumbs

1/4 cup flour

Olive oil for frying

Baby greens

3 green onions, finely sliced

Cajun remoulade or spicy mayo

Lemon wedges

Instructions

Sauté bell peppers, red onion and capers in 2 tablespoons of olive oil for three minutes and let cool.

Add cooled pepper/onion mixture to crabmeat in large bowl.

Add all remaining ingredients and mix well.

Shape crab mixture into desired size cakes and refrigerate for one hour.

Combine flour and ground Cheez-Its.

Roll cakes in flour mixture to coat well on all sides.

Heat olive oil in non-stick pan and gently sauté cakes until golden brown and crispy.

Serve crab cakes over baby greens with dollop of spicy mayo, garnish with green onions and lemon wedge.