Pork Panko Crab Cakes
Recipe by Craig McPherson (CMac)
Serves 6 (2 Crab Cakes per Serving)
1 lb lump crab meat
1/2 cup mayo
1 cup Pork Panko or crushed pork rinds
1 tbs dijon mustard
1 tsp hot sauce
2 tbs chopped parsley
1/2 cup diced red bell pepper
1 tbs flour
1 tsp pepper
1 tsp Old Bay seasoning
2 tbs avocado oil
Combine the mayo, mustard, flour, old bay seasoning, and hot sauce in a bowl.
Add in the bell pepper, egg, and ground pepper. Then gently fold in the lump crab meat. Mix in the Pork Panko and parsley. Scoop 1/4 cup of crab mix and form into a puck shape. Repeat for the remaining mix.
Heat Arteflame plancha, lay down avocado oil and sear crab cakes 4 minutes on each side or until golden brown.
Serve when warm!