Crustacean Notion

DEAR SOS: After visiting the Huntington Gardens in Pasadena, we dined at Clearwater Seafood and had outstanding crab cakes. Could we have this recipe?

BARBARA SHEEKEY

Manhattan Beach

DEAR BARBARA: Kristina Johnson, the executive chef at Clearwater Seafood, kindly sent the recipe. Enjoy.

Test Kitchen Note: Panko bread crumbs can be found in Japanese grocery stores; homemade crumbs can be easily substituted. Pulse day-old white bread in a food processor until medium-coarse crumbs form.

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CLEARWATER CRAB CAKES

1 onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 stalk celery, diced

1 jalapeno, minced

2 teaspoons olive oil

6 eggs

2 tablespoons flat-leaf parsley, chopped

4 cups panko bread crumbs

1 tablespoon lemon juice

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon white pepper

1 teaspoon kosher salt

1/2 pound Dungeness crab meat

3/4 cup flour

Oil

Saute onion, red and yellow bell peppers, celery and jalapeno in olive oil over medium heat until soft, 8 to 10 minutes. Set aside to cool.

Beat 3 eggs in small bowl. Beat remaining 3 eggs in another small bowl and set aside.

Combine onion mixture, parsley, 2 1/2 cups panko crumbs, 3 beaten eggs, lemon juice, paprika, cayenne pepper, white pepper and salt in large bowl.

Gently mix in crab meat, being careful not to break up large pieces. Divide mixture into 12 equal portions and form into 3-inch patties.

Coat each crab cake with flour, dip in reserved beaten eggs, then coat with remaining panko crumbs. Repeat with each cake.

Heat oil for frying 1/2 inch deep in skillet over medium heat and fry cakes until golden brown, 3 to 4 minutes per side. Or heat oil in deep fryer to 350 degrees and fry until golden brown, about 2 minutes.

6 servings. Each serving:

368 calories; 728 mg sodium; 235 mg cholesterol; 9 grams fat; 48 grams carbohydrates; 20 grams protein; 0.99 gram fiber.