These crab cakes are served on the Enoch's Stomp menu in their lodge in Harleton. They serve with a trio of sauces, but you can try them at home with your favorite sauce!
1lb Crab Meat (claw or lump meat)
1 Large Red Bell Pepper (diced small)
2 Large Eggs
½ Cup Panko Bread Crumbs
½ Cup Chipotle Mayonnaise (homemade or store bought)
3 TBSP Olive Oil
You will also need:
Carefully fold all ingredients together in a large bowl, except the olive oil. Using a 3oz scoop, even out the meat into the cookie cutter on the sheet pan covered with extra panko. Push out formed cake and top with more panko. This will make about 6 cakes. Heat the oil on medium heat and cook until golden brown.