Crab cakes

Ingredients

• 1 lb, separated    Lump Crab Meat
• 2 ½ oz    Japanese Bread Crumbs
• 2 oz, finely diced    Spanish onion
• 1 oz. finely diced    Red Pepper
• 1 oz. finely diced    Green Pepper
• 4 oz    Mayonnaise
• 1 egg    Pasteurized egg
• 1 ¼ oz    Worcestershire Sauce
• 1 ¼ oz    Old Bay Seasoning
• 1 Tbs    Lemon Juice
• ¼ tsp    Black Pepper
• ¼ tsp    Salt
• ½ tsp    Tabasco Sauce
• Soybean Oil     as needed

Directions
• In a sauté pan heat 2 oz of oil and sauté onion, red pepper, and green pepper for 1-3 minutes.  Remove from pan and allow to cool.

• In a large stainless steel bowl combine mayonnaise, egg, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onion and pepper mixture and mix thoroughly.

• Add bread crumbs and fold in completely, add lump crab meat and gently fold keeping pieces as large as possible.

• Portion crab cake mixture into 3 oz. balls, flatten to 3" in diameter and ¾" thick.

• Lightly dust each cake with flour and pan sear with a small amount of hot oil for 1-2 minutes on each side until golden brown. Remove from pan and cool on a wire rack. (Complete heating approximately 5 minutes).

• Serve with Dijon sauce.  Yields 6 portions, 2 cakes - 3oz each.