CRAB CAKES - 1 LB JUMBO LUMP CRAB MEAT, 2 TBLS OLIVE OIL OR BUTTER, 1/2 CUP FINELY DICED RED PEPPER, 1/2 CUP DICED SCALLION OR ONION, 1 CLOVE MINCED GARLIC, 1 EGG, 1/2 CUP MAYO, 1 TBLS DIJON MUSTARD, SALT AND BLACK PEPPER TO TASTE (ABOUT A TSP EACH), 1/4 CUP FRESH MINCED PARSLEY OR CILANTRO, 1/2 CUP BREAD CRUMBS.
MIX INGREDIENTS - ADJUST TO TASTE AND CONSISTANCY (YOU CAN SAUTÉ THE VEGETABLES FIRST IN BUTTER IF YOU WISH), FORM INTO CAKES (SHAPE AND SIZE AS DESIRED.)
COOK IN NON- STICK PAN COATED WITH BUTTER OR OIL. COOK 5-8 MINUTES PER SIDE UNTIL GOLDEN BROWN.
SERVE WITH LEMON WEDGE. AND CALL ME IN TIME FOR DINNER.