Crab Cakes

Recipe Courtesy of David Adjey, Host of the Food Network’s “The Opener”

1 pound lump crab meat

1/2 pound black tiger shrimp, peeled, and pureed

2 tablespoons minced red pepper

2 tablespoons minced yellow pepper

2 tablespoons minced green onions

1 tablespoon minced cilantro

1 teaspoon Old Bay seasoning

1 box instant tempura batter mix

Water

3 cups panko breadcrumbs

Canola oil, for frying

In a large bowl, mix the crab, pureed shrimp, peppers, green onion and cilantro. Season with Old Bay and mix gently until combined.

Portion the mixture into golf ball sized pieces and shape into pucks.

Place on a parchment lined sheet pan and reserve in the refrigerator.

In a large bowl mix the tempura with water and reserve. In another bowl add the panko breadcrumbs.

Remove the crab cakes from the refrigerator and one by one dip into the batter. Remove and coat with panko.

Pre heat deep fryer to 310F

Fry crab cakes until golden brown, about 4 minutes. Remove and drain on paper towels. Serve on mini burger buns with shredded iceburg lettuce and tartar sauce.