Deviled Crab Cakes

• 1 lb lump crabmeat
• 4 -5 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 12 cup light cream
• 12 cup soft fresh breadcrumb
• 1 egg, beaten
• 14 cup minced green bell pepper
• 2 tablespoons chopped green onions
• 2 tablespoons Dijon mustard (like Grey Poupon)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon TABASCO brand Chipotle Pepper Sauce
• 12 teaspoon salt
• 1 cup panko breadcrumbs (Japanese bread crumbs)

1. Leave crabmeat in large lumps.
2. Melt 1 tablespoon butter; stir in flour and gradually stir in cream.
3. Cook over low heat, stirring constantly, until smooth and thick; remove from heat.
4. Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.
5. Add the crabmeat and mix lightly; Divide into eighths.
6. Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.
7. Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.
8. Remove carefully and serve warm.

lump crabmeat, butter, flour, light cream, fresh breadcrumb, egg, green bell pepper, green onions, worcestershire sauce, pepper sauce, salt, breadcrumbs

Taken from www.food.com/recipe/deviled-crab-cakes-195045 (may not work)