"Cheesecake Factory" Crab Cakes - cooking recipe

Ingredients

1/2 lb lump crabmeat
3 tablespoons plain breadcrumbs (such as Progresso)
2 tablespoons mayonnaise
2 tablespoons minced green onions (green part only)
2 tablespoons minced red bell peppers
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon prepared yellow mustard
1/4 cup panko breadcrumbs (Japanese breadcrumbs)
vegetable oil

Preparation

Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
Use a spatula to carefully fold the ingredients together.
Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
The best crab cakes have nice big chunks of crab in'em.
Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
Press down a bit on each crab cake so that the top is flat.
Don't press too hard or the crab cakes will be hard to get out.
Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
This step will help the cakes stay together when they're browned in the oil.
After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
Fill a shallow bowl with the panko breadcrumbs.
Carefully turn the crab cakes out onto a plate.
Gently roll each crab cake around in the panko breadcrumbs.
Each crab cake should be wearing a light coating of panko.
Test the oil by dropping a pinch of panko into the pan.
It should sizzle.
Saute the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
Makes 6 small crab cakes.
Serve with remoulade sauce.