Lantana Grille Crab Cakes recipe

Source: Chef Ed Dean - Lantana Grille, Phoenix, Arizona

5 pounds snow crab, ready to eat
1 cup yellow onion, finely diced
1 cup celery, finely diced
3/4 cup red bell pepper, seeded and finely diced
1/4 cup fresh garlic, minced
4 tablespoons Old Bay seasoning
Salt and pepper to taste
1 1/2 cups mayonnaise
2 to 3 cups Panko bread crumbs
6 eggs
3 cups seasoned flour
3 cups buttermilk
3 cups bread crumbs
2 tablespoons olive oil
1/4 cup parsley, chopped

Mix together the first 10 ingredients and the parsley. Portion and shape each crab cake. Lightly freeze, then dip each into flour, buttermilk, then bread crumbs. Saut� crab cakes in a medium skillet with 2 tablespoons olive oil until medium golden brown.

Makes 25 servings.