Crab Cakes

Ingredients and Instructions

1 pound lump crab meat (check over carefully for shells)

3 or 4 tablespoons diced onion

3 tablespoons diced red bell pepper

3 tablespoons mayonnaise

1 tablespoon fresh parsley, chopped

1 egg

3 or 4 tablespoons plain bread crumbs

1 or 2 dashes cayenne pepper or fresh ground black pepper

Optional: chopped fresh garlic

1/2 cup plain bread crumbs

Mix all ingredients by hand. Do not over blend and try not to break apart the crab meat too much.

Mixture will be very wet and barely holding together. Mixture will make 4 large cakes or 6 smaller

ones. Place a 1/2 cup plain bread crumbs in a plate. Grab a handful of crab mixture and gently pat

together. Gently lay the cake onto the bread crumbs and flip onto the other side to coat. Put cakes into

the refrigerator for about an hour to firm up.

Coat a frying pan with oil. Sauté the crab cakes for 4 to 5 minutes on one side. Flip and cook another 2

to 3 minutes till browned.