Crab Cakes With Watercress Vinaigrette

• 2 white bread slices
• 1 pound fresh lump crabmeat, drained and picked
• 2 tablespoons minced white onion
• 2 tablespoons minced celery
• 1 tablespoon minced red bell pepper
• 1 tablespoon minced green bell pepper
• 1/2 cup mayonnaise
• 1 tablespoon minced fresh parsley
• 1 teaspoon seafood seasoning
• 3 tablespoons vegetable oil

1. Place bread in a food processor, and pulse 6 times or until coarse bread crumbs measure about 1 1/2 cups.
2. Stir together crabmeat and next 7 ingredients. Shape mixture into 10 (2-ounce) patties; dredge in bread crumbs. Place patties on a baking sheet, cover, and chill at least 2 hours.
3. Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden. Serve with Watercress Vinaigrette.

white bread, lump crabmeat, white onion, celery, red bell pepper, green bell pepper, mayonnaise, parsley, seafood seasoning, vegetable oil

Taken from www.myrecipes.com/recipe/crab-cakes-with-watercress-vinaigrette (may not work)