Ciera Crab Cakes

1. 1

   Lightly saute the peppers and garlic in the olive oil.

2. 2

   In a bowl combine the sauteed mixture along with egg, Worcestershire sauce, mayo, mustard, lemon juice, old bay and Tabasco.

3. 3

   To the mixture add the crabmeat and the breadcrumbs.

4. 4

   Fold the mixture gently to avoid breaking up the lumps.

5. 5

   Allow the mixture to sit in the refrigerator for at least a half hour but not more than overnight.

6. 6

   Divide the crab mixture into 5 equal sized portions for appetizers, or 6 equal portions serving 2 for an entree.

7. 7

   Sprinkle the crab cake with the remaining bread crumbs.

8. 8

   In a saute pan, saute the crab cakes in olive oil until they are golden brown, flip them over and cook until they are brown on the second side.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.