Perfect Crab Cakes

• 1/4 cup olive oil, plus 2 teaspoons, divided
• 1/4 cup finely chopped red onion
• 1/4 cup finely diced red bell pepper
• 1 celery stalk, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup mayonnaise
• 1 large egg
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon whole-grain mustard
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 pound fresh lump crabmeat, drained and picked over
• 1 1/2 cups panko (Japanese-style breadcrumbs), divided

1. Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high. Add onion, bell pepper, celery, salt, and pepper. Cook, stirring often, until slightly softened, about 3 minutes. Remove from heat, and let cool slightly.

olive oil, red onion, red bell pepper, celery stalk, kosher salt, black pepper, mayonnaise, egg, flatleaf parsley, wholegrain mustard, lemon juice, worcestershire sauce, hot sauce, lump crabmeat, breadcrumbs

Taken from www.myrecipes.com/recipe/perfect-crab-cakes (may not work)