Wilbur's Crab Cakes

• 1 lb (.5 kg). lump crab meat
• 1 onion, chopped
• 1 bunch green onions, chopped
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 3 tbsp (45 ml) dijon mustard
• 1 egg
• 4 saltine crackers (no fat) crumbs
• 1/2 cup (125 ml) flour
• 1/4 cup (60 ml) Olive Oil
• 4 large lettuce leaves (enough to cover each plate)

1. Mix first eight ingredients.
2. Make palm sized crab cakes.
3. You can refrigerate up to 24 hours.
4. Dust with flour.
5. Heat olive oil to medium heat.
6. Carefully place crab cakes in olive oil and saute until browned on each side.
7. Place lettuce leaves on individual dishes, then place crab cakes on lettuce leaves.
8. Serve with cocktail sauce.

lump crab meat, onion, green onions, red bell pepper, yellow bell pepper, mustard, egg, crackers, flour, olive oil

Taken from online-cookbook.com/goto/cook/rpage/0002C7 (may not work)