Ingredients
1 lb fresh crabmeat, cleaned and flaked
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 egg, beaten
1 t dry mustard
1/2 t tabasco
3/4 plain dry bread crumbs divided
vegetable oil
leaf lettuce
Preparation
Mix crabmeat, pepper onion, egg, mustard, tabasco and 1/2 cup bread crumbs. Cover; refrigerate for 1 hour or until mixture firms up. Shape crab mixture into 10 3/4 inch thick paties; coat with remaining crumbs. Pour oil into a heavy large skillet to 1/2 inch depth; heat over medium heat. Brown crab cakes, in batches for 3-5 minutes on each side or until done. Drain on paper towels. Arrange crab cakes on a lettuce lined platter. Serve warm.
