Froggie'S Spicy Crab Cakes - cooking recipe

Ingredients

2 tablespoons butter
1 shallot, chopped fine
1 garlic clove, minced
1/4 cup red bell pepper, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 tablespoon fresh parsley leaves, chopped
1 cup panko breadcrumbs
1 large egg
1 tablespoon hot sauce
1 lb lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil

Preparation

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
Form crab cakes. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.