Bite Size Crab Cakes

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

1. Pick over crab meat to remove any pieces of shell.
2. Mince red or green pepper and celery; place in medium bowl with crab meat. Grate onion; add to crab meat.
3. Add eggs, bread crumbs, mustard, Worcestershire, mayonnaise and hot pepper sauce; mix well.
4. Shape crab mixture into oval patties using approximately 2 teaspoons of mixture for each patty.
5. Place patties on large platter, cover and refrigerate.
6. About 20 minutes prior to serving, in 12-inch skillet over medium heat, add butter and cooking oil.
7. Cook 1/3 of crab cakes until brown on both sides, drain and keep warm until all crab cakes are cooked.
8. Serve with your favorite seafood cocktail or tartar sauce.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349678 (may not work)