Ingredients
1 1/4 c. unflavored bread crumbs, divided
1 lb. crabmeat, flaked and picked over
1/2 c. finely chopped red pepper
1/3 c. mayo
1 large egg, lightly beaten
1/4 c. minced onion
1/4 c. chopped green onions
2 T. minced fresh parsley
2 T. Dijon mustard
1 T. fresh lemon juice
1/2 t. minced garlic
1/2 t. Worcestershire sauce
1/4 t. red pepper sauce
1/8 t. salt
3 T. vegetable oil
Preparation
Line cookie sheet with wax pepper. Place 1 c. breadcrumbs in shallow dish. Combine remaining 1/4 c. breadcrumbs with remaining crab cake ingredients except oil in large bowl until just blended. Shape mixture evenly into 8 patties. Coat each crab cake with crumbs, cover both sides. Transfer to prepared cookie sheet. Cover and refrigerate 2 hours. Heat 2 T. oil in large non-stick skillet over medium heat. Cook crab cakes in batches until golden brown. (Add oil if needed.) 4-5 minutes per side.
