Lake Des Allemands Crab Cakes

• 2 lbs crabmeat
• 12 teaspoon basil
• 14 cup yellow onion, finely diced
• 14 cup celery, finely diced
• 14 cup red bell pepper, finely diced
• 1 tablespoon garlic, minced
• 14 cup creole mustard or 14 cup grainy Dijon mustard
• 14 cup parsley, chopped
• 14 teaspoon thyme
• 12 teaspoon black pepper
• 1 teaspoon salt (to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot pepper sauce
• 1 large egg
• 2 cups plain breadcrumbs, dried
• 34 cup canola oil

1. In a large mixing bowl combine crab meat, onions, celery, bell pepper, garlic, mayo, mustard and parsley.
2. Mix all ingredients until well incorporated.
3. Add thyme, basil, pepper, salt, Worcestershire, hot sauce and egg, stirring well.
4. Add 1 cup of the bread crumbs, mixing well.
5. Form crab cakes in your hands, about 1/2 inch thick, 3 inches around.
6. In a large cast iron skillet heat oil over medium high heat.
7. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown.
8. Serve hot with remoulade, tartar or cocktail sauce.

crabmeat, basil, yellow onion, celery, red bell pepper, garlic, creole mustard, parsley, thyme, black pepper, salt, worcestershire sauce, hot pepper, egg, breadcrumbs, canola oil

Taken from www.food.com/recipe/lake-des-allemands-crab-cakes-217163 (may not work)