You are here: Home » Recipes » Paneed Crab Cakes Paneed Crab Cakes Recipe by Favorite Recipes Press Yield 10 servings These crab cakes have a lot of flavor and texture. PrintEmail Ingredients 2 tablespoons minced red bell pepper2 tablespoons minced green bell pepper2 tablespoons minced yellow bell pepper1 tablespoon minced red onion -- Butter1/2 cup mayonnaise1/2 cup panko (Japanese bread crumbs)2 -- eggs, beaten2 teaspoons Old Bay seasoning1 teaspoon sea salt1 pound lump crab meat, shells removed1/4 cup all-purpose flour Instructions Saute the bell pepper and onion in butter in a saute pan until tender. Let stand until cool. Combine the bell pepper mixture, mayonnaise, bread crumbs, eggs, Old Bay sesoning and salt in a bowl and mix well. Fold in the crab meat, being careful not to break up the lumps. Shape into ten 2-ounce cakes and dust lightly with the flour. Saute the crab cakes in butter in a saute pan over medium gas heat until golden brown on both sides. Serve immediately. Recipe by Alphonse Lucier IV, Pensacola Yacht Club. Recipe reprinted with permission from Energy Services of Pensacola’s Fiesta Seafood Cookbook: A Taste of Pensacola (Energy Services of Pensacola, Florida, 2009).