These crab patties are a delightful twist on the classic crab cakes, featuring a blend of fresh vegetables and spices for a flavorful experience.
Combine the diced green and red bell peppers, grated carrot, egg, garlic powder, cayenne pepper, mustard powder, mayonnaise, Worcestershire sauce, and crab meat in a mixing bowl.
Ensure the mixture is well combined but not overmixed to maintain a good texture.
Shape the mixture into patties of approximately 3 ounces each.
Use slightly wet hands to prevent the mixture from sticking.
Coat each patty in panko breadcrumbs, pressing gently to adhere.
For extra crunch, use seasoned breadcrumbs.
Place the coated patties on a tray and refrigerate for 30 minutes to firm up.
Chilling helps the patties hold their shape during cooking.
Heat vegetable oil in a skillet over medium heat and cook the patties until golden brown on both sides, about 4 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
In a small bowl, mix mayonnaise, mustard powder, honey, and cayenne pepper to prepare the sauce.
Adjust the sweetness and spiciness of the sauce to your preference.
Serve the crab patties warm with the prepared honey mustard sauce on the side.
Garnish with fresh parsley or lemon wedges for a vibrant presentation.
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