Chandler'S Crab Cakes

• 20 ounces dungeness crabmeat, squeezed dry
• 2 tablespoons white onions, minced
• 2 tablespoons celery, minced
• 1 tablespoon red bell pepper, minced
• 1 tablespoon green bell pepper, minced
• 1 cup mayonnaise
• 1 tablespoon fresh parsley, minced
• 1 1/4 teaspoons Old Bay Seasoning
• 1 cup fresh breadcrumb
• 1 1/2 ounces cooking oil

1. Crab should be squeezed gently to remove excess juices.
2. Lightly saute vegetables, chill before using.
3. Mix crab, vegetables, mayonnaise and seasonings well.
4. Shape into 2 1/2-ounce patties.
5. Coat patties lightly with fresh bread crumbs, then chill for 3-4 hours prior to cooking.
6. Pan-fry in oil at medium-high heat until golden brown and heated thoroughly.

crabmeat, white onions, celery, red bell pepper, green bell pepper, mayonnaise, fresh parsley, bay seasoning, fresh breadcrumb, cooking oil

Taken from www.food.com/recipe/chandlers-crab-cakes-330013 (may not work)