2 green onions, finely chopped 1/4 cup finely chopped red bell pepper 2 tablespoons vegetable oil, divided usage 1 1/2 slices white bread, quartered1 large egg 4 tablespoons grated Parmesan cheese, divided usage 1/4 teaspoon black pepper 2 6-ounce cans crab meat, drained well 1/2 cup dry Panko breadcrumbs 1 tablespoon butter 1/2 cup Daisy Sour Cream 1 tablespoon finely chopped basil 1 tablespoon lemon juice 1 teaspoon grated lemon peel
Cook the green onions and bell pepper in 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat for 2 minutes or until slightly softened, stirring twice. Spoon the mixture into a medium bowl; wipe out the skillet. Meanwhile, process the bread slices in a food processor until fine crumbs form (about 1 cup crumbs). Place the breadcrumbs, egg, 2 tablespoons of the Parmesan cheese and black pepper into the bowl with the onions and bell pepper; mix well. Fold in the crab meat. Press the mixture together and shape small 2-inch patties using about 2 tablespoons of the mixture for each. Mix the Panko breadcrumbs and remaining 2 tablespoons Parmesan cheese in shallow bowl or pie plate. Drop the patties into the breadcrumb mixture and turn and pat to coat completely. Place the patties on a clean plate. Heat the remaining tablespoon of oil and the butter in the same skillet over medium-low heat. Add the crab cakes. Cook about 3 minutes or until deep golden brown; turn carefully and cook 2 to 3 minutes or until deep golden brown and thoroughly heated in center. Mix the sour cream, basil, lemon juice and lemon peel in small bowl and serve as a topping for crab cakes.