Crabby-Crabby Crabcakes

• 1 pound lump crab meat, picked over carefully for shells
• 1 egg, lightly beaten
• 1/2 cup good quality mayonnaise (I use Hellman's)
• 2 teaspoons Old Bay seasoning
• 5-7 dashes Tabasco sauce
• 1 tablespoon Dijon mustard
• 1 sleeve Ritz crackers, crushed
• 1/4+ cups dry breadcrumbs
• 1/2+ cups Olive oil
• 1 small onion, diced small
• 1 red pepper, diced small
• 1 handful flat leaf parsley, minced
• 1 lemon

1. Spread breadcrumbs on a plate or in a shallow dish and set aside. rnrnSaute onion and red peppers in 2 tablespoons of olive oil until tender. Let cool.rnrnIn a large bowl, mix crabmeat, onion/pepper mixture, egg, mayonaise, Old Bay seasoning, Tabasco, mustard and juice of one lemon together. Gently fold in Ritz crackers and parsley. The mixture will be loose.
2. Using a 1/2 cup measure (for entree-sized crab cakes) or a tablespoon (for appetizer-sized crab cakes), gently form patties. Dredge patties in breadcrumbs. Place on baking sheet and chill in the refrigerator for at least 30 minutes -- preferably at least an hour if you have time.
3. Heat olive oil in a heavy skillet until hot but not smoking. In batches, fry crab cakes 3-4 minutes on each side until golden brown. Do not crowd! Drain on a plate lined with paper towels and keep warm in a 250 degree oven until ready to serve. rnrnServe with either cocktail sauce or (my favorite) homemade remoulade sauce and lemon slices. rnrnThese are yummy for dinner with a green salad or burger-style on a toasted English Muffin with lettuce and remoulade sauce.

crab meat, egg, mayonnaise, bay seasoning, tabasco sauce, mustard, crackers, onion, red pepper, handful, lemon

Taken from food52.com/recipes/19160-crabby-crabby-crabcakes (may not work)