Cheesecake Factory Crab Cakes
½ pound lump crabmeat
3 tablespoons plain breadcrumbs
2 tablespoons mayonnaise
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
½ beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
½ teaspoon prepared yellow mustard
¼ cup Panko bread crumbs
Vegetable oil for frying
In a large bowl, add all the ingredients except the breadcrumbs and vegetable oil. Carefully fold the ingredients together. Be sure not to overstir or the lumps of crab will fall apart.
Use your hands or a spoon to fill 6 cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on each so the top is flat. Don't press too hard or the crab cakes will be hard to get out of the pan.
Cover the muffin tin with plastic wrap and put in the refrigerator for a couple of hours. This will help the cakes stay together when they're browned in the oil.
After the crab cakes have chilled through, in a large skillet over medium-low, heat about ¼ ″ of vegetable oil.
Fill a shallow bowl with the breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each cake around in the breadcrumbs.
Test the oil by dropping a pinch of breadcrumbs into the pan. It should sizzle.
Sauté the crab cakes in the hot oil for 1½–3 minutes on each side, or until the cakes are golden brown.
Drain on paper towels.