Dungeness Crab Cakes

Makes 6 cakes

• ¼ cup (1 ounce) red bell pepper, small dice
• ¼ cup (1 ounce) onion, small dice
• 1 tablespoon oil
• 2 cloves garlic, minced
• 8 ounces crab, fresh or canned (claw meat preferred)
• 1 egg, beaten
• 1 tablespoon mayonnaise
• 2 tablespoons chopped parsley
• 1 teaspoon Dijon mustard
• ¼ cup bread crumbs
• ¼ teaspoon pepper
• Oil, as needed for panfrying
• Salt, as needed
• Mixed greens, lemon slices, rémoulade or tartar dipping sauce, for serving

In a sauté pan over moderately high heat, sweat the bell pepper and onion, cooking to soften. Add the garlic and cook until aromatic, 1 to 2 minutes. Remove from heat and let cool fully.

Pick through the crab meat to make sure no shells are present.

Combine the cooled bell pepper, onions, and garlic with the egg, mayo, parsley, mustard, bread crumbs, and pepper. Gently fold the ingredients in together, being careful not to break up the crab meat. Divide the mixture into 6 portions and form into patties.