Lump Crab Cakes

• 1 (16 oz.) container fresh crab meat
• 1 small red pepper
• 1 small celery stalk
• 1 small onion
• 2 eggs
• 1/4 c. dried bread crumbs
• 2 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire
• 1 Tbsp. mayonnaise
• 1/2 tsp. hot pepper sauce
• 2 Tbsp. butter (1/4 stick)
• 2 Tbsp. salad oil
• 1/2 lemon
• parsley leaves (for garnish)

1. Pick over crab meat.
2. Dice red pepper and celery; place in bowl with crab meat.
3. Grate onion; add to bowl.
4. Add eggs, bread crumbs, mustard, Worcestershire, mayonnaise and hot pepper sauce; mix well.
5. Shape meat into patties; cook in hot butter and oil. Let brown on both sides; drain on paper towels.
6. Squeeze some lemon juice on crab cakes.

crab meat, red pepper, celery, onion, eggs, bread crumbs, mustard, worcestershire, mayonnaise, hot pepper sauce, butter, salad oil, lemon, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=862645 (may not work)