Crab Cakes are a New Year’s tradition in our house — delectable lump crab meat, tangy peppers, and spicy cilantro all pack a flavor-filled punch. The crunchiness of the patty combined with a soft dollop of creamy tartar sauce brings bold flavor that satisfies with each bite.

Ingredients:

• 2 pounds lump crabmeat
• 1 cup gluten free Italian breadcrumbs
• 1 cup mayonnaise
• 2 large eggs 
• 1 red bell pepper, stem/seeds/ribs removed, cut into 1/8 inch dice 
• 1 yellow bell pepper, stem/seeds/ribs removed, cut into 1/8 inch dice
• 1/2 cup fresh cilantro leaves, chopped 
• 4 scallions, chopped 
• Sea salt and ground black pepper
• Sunflower seed oil, for frying 

Instructions:

• Preheat oven to 250ºF 
• In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions. Mix well, season with salt and pepper. 
• Shape mixture into 24 two-inch round patties. 
• Heat 1/2 inch oil in a large skillet over medium high heat.
• Place four to five crab cakes at a time in the pan and cook until golden brown, approximately 2 1/2 minutes on each side.
• Transfer to a paper towel-lined baking sheet to drain. 
• Once finished with all cakes remove paper towels and place in oven to keep warm. 
• Serve immediately, on their own or with your favorite tartar sauce.