Crab Cakes - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

This kicked up crab cake recipe has made its rounds around the Culinary Arts faculty at Ivy Tech and has gained some serious respect there.  Chef Russo prepared them for our "Fat Tuesday" cooking class and served them with Judy Shertzer's Ginger Wasabi Dipping Sauce.  There is no doubt this dish earned some respect from the class.  Delicious.

Ingredients:

1 lb. crab meat
1/3 cup celery, minced 
1/3 cup onion, minced
1/3 cup red bell pepper, minced
1 egg
1/3 cup mayonnaise
2 tsp. Dijon mustard
1/2 tsp. cayenne pepper, ground
1 oz. fresh lemon juice
1 tsp Cajun hot sauce
1 tbsp. Worcestershire sauce
2 tsp. parsley, chopped
Kosher salt and white pepper to taste
1 cup Panko bread crumbs
Vegetable oil for frying

Mix all the ingredients together in a large bowl.  Shape the mixture into patties.  Coat will with some additional Panko crumbs and pan fry until golden and hot.  Serve with a creamy dipping sauce like Judy's Ginger Wasabi Dipping Sauce.