Crabcakes

• 4 ounces bread crumbs, unseasoned
• 3 dashes hot pepper sauce
• 3 dashes Worcestershire sauce
• 2 ounces mayonnaise
• 4 sprigs parsley, roughly chopped
• 1/4 green pepper, fine dice
• 1/4 red pepper, fine dice
• 1 egg white
• 1 scallion, thinly sliced
• 4 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon crab boil seasoning
• 1/4 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 2 ounces Dijon mustard
• 1 pound jumbo lump Maryland crabmeat
• Oil, for pan frying

1. In a bowl, combine 1-ounce bread crumbs, hot pepper sauce, Worcestershire, mayonnaise, parsley, peppers, egg white, scallion, lemon juice, old bay, dry mustard, onion powder, and Dijon mustard.
2. Once combined, gently fold in crabmeat.
3. Once fully incorporated, form into 2 to 3 inch cakes.
4. Dredge in remaining bread crumbs.
5. Pan fry in hot oil until golden brown on both sides.

bread crumbs, pepper sauce, worcestershire sauce, mayonnaise, parsley, green pepper, red pepper, egg, scallion, freshly squeezed lemon juice, crab boil seasoning, dry mustard, onion powder, mustard, lump

Taken from www.foodnetwork.com/recipes/crabcakes.html (may not work)