Crab Cakes The Four Seasons

• 1 lb. Maine crab, picked clean of any shells
• juice of 1/2 lemon
• 1 finely chopped scallion
• 1/4 cup diced red pepper
• 3/4 tsp Old Bay Seasoning
• 1 tbs Dijon mustard
• 1/2 cup mayo or lite mayo
• Flour for dredging
• 1 egg lightly beaten
• Panko bread crumbs (no substitutions allowed)

1. Combine first five ingredients, and next two ingredient, separately. Then mix all together gently with your hands. Add about 1/2 cup Panko.
2. Form into crab cakes, coat gently in flour, then in egg, and finally in more Panko.
3. Preheat oven to 350. Saute the crab cakes in olive oil on both sides, a total of about 5 minutes, at medium heat level. Then transfer to a baking pan and bake 5-8 minutes, depending on thickness, to cook through.

crab, lemon, scallion, red pepper, bay seasoning, mustard, mayo, flour, egg, bread crumbs

Taken from www.epicurious.com/recipes/member/views/crab-cakes-the-four-seasons-50030728 (may not work)