Little Bay Crab Cakes

• 1 lb crabmeat (back fin is the best quility)
• 14 cup finly diced onion
• 14 cup finley diced red pepper (bell)
• 3 cups fresh breadcrumbs (seasoned stuffing mix will work 1/2 cup of mayo 1/4 cup of softened cream cheese 1 tbs dijon mustard)
• 1 dash cayenne pepper
• 1 dash salt
• 2 tablespoons vegetable oil

1. drain all water from crab meat mix crab, onion,bell pepper, and half of the bread crumbs in a bowl.
2. mix cream cheese, taragon, salt peper, mustard, egg, and mayo in a seprate bowl.
3. when mixed well combine crab meat with mayo mixture and refrigirate for 15-45 min.
4. in a 9x13 pan add remainig bread crumbs.
5. using a spoon (size depends on how big you want your patties) drop spoons full of the mixture into the crumbs.
6. form in to paties be sure to cover both sides in the crumbs.
7. heat oil in a skilett over medium heat place patties in the skillet cook untill golden try to turn only once.
8. if your oil becomes brown or fills with crumbs you need to wipe your skillett and add new oil.

crabmeat, onion, red pepper, fresh breadcrumbs, cayenne pepper, salt, vegetable oil

Taken from www.food.com/recipe/little-bay-crab-cakes-90916 (may not work)