Traditional Crab Cakes '21' Club

Preparation In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs. In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes. With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day. Preheat oven to 375°F. In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through. Serve crab cakes with mayonnaise.

Preparation In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs. In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes. With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day. Preheat oven to 375°F. In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through. Serve crab cakes with mayonnaise.