Ciera Crab Cakes

• 1 lb jumbo lump crab meat
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 12 fine minced red pepper
• 12 teaspoon minced garlic
• 3 tablespoons breadcrumbs
• 1 teaspoon Worcestershire sauce
• 12 teaspoon Tabasco sauce
• 1 teaspoon lemon juice
• 12 teaspoon Old Bay Seasoning
• 2 teaspoons olive oil (not ex virgin)
• 3 tablespoons breadcrumbs

1. Lightly saute the peppers and garlic in the olive oil.
2. In a bowl combine the sauteed mixture along with egg, Worcestershire sauce, mayo, mustard, lemon juice, old bay and Tabasco.
3. To the mixture add the crabmeat and the breadcrumbs.
4. Fold the mixture gently to avoid breaking up the lumps.
5. Allow the mixture to sit in the refrigerator for at least a half hour but not more than overnight.
6. Divide the crab mixture into 5 equal sized portions for appetizers, or 6 equal portions serving 2 for an entree.
7. Sprinkle the crab cake with the remaining bread crumbs.
8. In a saute pan, saute the crab cakes in olive oil until they are golden brown, flip them over and cook until they are brown on the second side.
9. Serve.

jumbo lump crab meat, egg, mustard, mayonnaise, red pepper, garlic, breadcrumbs, worcestershire sauce, tabasco sauce, lemon juice, olive oil, breadcrumbs

Taken from www.food.com/recipe/ciera-crab-cakes-470703 (may not work)