Living 2 Eat |

1 lb Jumbo lump crabmeat, picked over 1/2 Red bell pepper, chopped 1/4 cup Chopped onion 4 Scallions, trimmed and chopped 1/4 cup Chopped fresh parsley 1 Garlic clove, minced 1 Egg, lightly beaten 2 tbsp Dijon mustard 2 tbsp Fresh lemon juice 1/2 tsp Worcestershire sauce 1/4 tbsp Tabasco sauce 3/4 cup Fine dry bread crumbs 2 tbsp Vegetable oil, plus more if needed   Lime or lemon wedges, for garnish

Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.  Serves 4 (makes 8 crab cakes).