Crab Cakes

Recipe courtesy of Mrs.cbcg

Serves 4 (makes 8 crab cakes) (I made about 12 slightly smaller crab cakes)
1 lb Jumbo lump crabmeat, picked over
½ red bell pepper, chopped
¼ cup chopped onion
4 scallions, trimmed and chopped (I skipped these)
¼ cup chopped fresh parsley
1 garlic clove, minced
1 egg, lightly beaten
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
½ tsp Worcestershire sauce
¼ tbsp Tabasco sauce
¾ cup fine dry bread crumbs (I used Italian seasoned)
2 tbsp vegetable oil, plus more if neededLime or lemon wedges for garnish

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.

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.

Heat the butter and 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.