Antonio's Amazing Italian Crab Cakes

• 8 oz lump crab meat
• 2 ½ oz wild rice ((cooked))
• 2 oz yellow onion ((diced))
• 1 oz red bell pepper ((diced))
• 1 egg
• 2 oz bread crumbs ((or roughly crushed crackers/panko))
• 2 oz mayonnaise
• 1 Tbsp Dijon mustard
• 1 tsp Tapatio hot sauce ((or other hot sauce))
• ½ tsp sea salt
• ⅛ tsp pepper ((to taste))
• ½ cup more panko crumbs ((for breading the cakes))
• olive oil ((as needed for frying the crab cakes))

Sauce

• 2 oz mayonnaise
• 2 tsp Dijon mustard
• ⅛ tsp Tapatio ((or other hot sauce))

1. 1

   Sauté the onion and red bell pepper in olive oil for about 5 minutes.

2. 2

   Place the crab, wild rice, onion and red pepper, egg, panko crumbs, mayonnaise, mustard, hot sauce, salt and pepper in large bowl and briefly and gently mix until combined.

3. 3

   Refrigerate for at least an hour as they will hold their form better.

4. 4

   While the mixture is chilling, make the sauce: combine the mayonnaise, mustard and hot sauce and stir until evenly combined. Keep refrigerated

5. 5

   When almost ready to serve the crab cakes, form the mixture into patties and dredge in breadcrumbs, then place on a tray.

6. 6

   Heat some olive oil in a nonstick sauté pan over medium high heat, then add a few cakes. Fry until golden brown on each side.

7. 7

   Remove from pan and place on paper towel lined plate, then place on serving platter. Serve with sauce, while hot.