Jumbo Lump Crab Cakes

• 3lbs. Fresh Jumbo Lump Crabmeat
• 1/4 cup chives (minced)
• 1/4 cup parsley leaves (minced)
• 1/4 cup dill leaves (minced)
• 2 cups fresh bread crumbs (no crust ) (and I usually use whole wheat to make it healthier)
• 1 red pepper
• 1 yellow pepper
• 1 1/2 cups mayonnaise
• 2 tbls. dijon mustard
• salt (to taste)
• white pepper (to taste)
• tobasco (to taste)
• Panko bread crumbs

1. 1. Mix crabmeat with herbs, peppers, salt, pepper, tabasco. Toss gently to combine.
2. 2. Add regular bread crumbs and toss again.
3. 3. Add mayo, dijon, and combine.
4. 4. Place thin layer of Panko bread crumbs into bottom of mold.
5. 5. Fill mold with crab cake mix (just below rim).
6. 6. Sprinkle top with more Panko bread crumbs.
7. 7. Pack crab cake mix firmly into the mold and gently push crab cake from mold.
8. 8. In a Saute pan, Saute until golden-brown on top and bottom.
9. 9. Finish in 425 degree oven for about 6min.

fresh jumbo lump crabmeat, chives, parsley, dill, bread crumbs, red pepper, yellow pepper, mayonnaise, dijon mustard, salt, white pepper, bread crumbs

Taken from www.epicurious.com/recipes/member/views/jumbo-lump-crab-cakes-1255503 (may not work)