Hong Kong Crab Cakes with Chili Garlic Mayonnaise

Ingredients:

2 cans lump crabmeat, drained

1 sweet red bell pepper, finely diced

2 cloves garlic, finely minced

4 scallions, finely sliced

3 slices white bread, finely diced

1 egg

Salt and pepper to taste

1 cup panko bread crumbs

Vegetable oil for frying

Cooking Instructions:

Combine crabmeat, red pepper, garlic, scallions, bread cubes and egg in a mixing bowl and stir to blend. Shape the mixture into patties about 1/2" thick and 2" in diameter. Dredge in panko crumbs to lightly coat. Heat about 1/2" of vegetable oil in a frying pan. Carefully slide crabcakes into the hot oil and fry until golden brown on both sides, turning once. Drain on paper towels and serve with Chili Garlic Mayonnaise. Makes about 15-18 crabcakes.

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