3 lbs cleaned crab, fresh or canned
1 red bell pepper, diced
¾ cup diced scallions
Salt and pepper
Oil for frying
Roasted Pepper Pear Vinaigrette
In two different bowls, put flour in one and panko crumbs in the other.
In a large bowl, mix crab meat, bell pepper, scallions, egg and salt and pepper.
In a large skillet over medium heat, heat oil, just enough to cover bottom of pan.
Form crab mixture into patties. Lightly dust with flour then with panko crumbs.
Place in heated oil and fry on each side for about 4-5 minutes until golden brown. Remove and drain on paper towel.
On a plate, cover the bottom with Roasted Pepper Pear Vinaigrette and place crab cake on top. Serve.