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Categories:
olive oil red onion red bell pepper celery stalk kosher salt black pepper mayonnaise egg flat leaf parsley whole-grain mustard lemon juice Worcestershire sauce hot sauce lump crabmeat breadcrumbs
Viewed: 88 - Published at: 9 years agoIngredients
- 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
Method
- 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.
