Down East Crab Cakes

• 1 lb fresh-picked maine crabmeat (or any other fresh crabmeat)
• 3 cups unseasoned dry breadcrumbs
• 1 tablespoon Dijon mustard
• 4 -5 dashes Tabasco sauce or 4 -5 dashes other hot pepper sauce
• 1 medium red bell pepper, finely minced
• 4 scallions, minced
• 1 stalk celery, finely minced
• 1 large egg
• 1 cup mayonnaise (approximately)
• 1/4 cup additional breadcrumbs, for coating
• oil (for frying)

1. Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
2. Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
3. Divide into 8 patties.
4. Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
5. ***Patties can be made ahead of time and frozen- they freeze very well.

freshpicked maine crabmeat, breadcrumbs, mustard, tabasco sauce, red bell pepper, scallions, celery, egg, mayonnaise, additional breadcrumbs, oil

Taken from www.food.com/recipe/down-east-crab-cakes-32028 (may not work)