Kristie's Delicious Crab Cakes!!

I was at a loss here to decide how many stars to give this recipe. This was my first time to ever taste Crab Cakes. While I was making the recipe I left the adding of the bread crumbs until the last thing to add. I was glad that I did...2 1/2 cups would have been way too much and would have resulted in a very dry cake. I only used 1 1/2 cups which was plenty. My biggest problem was with the use of a total of 1 cup of finely chopped bell peppers. I used all three colors as suggested. The bell pepper overpowered the taste of everything else. It tasted more like I was having a bell pepper meat cake. Is this the way crab cakes are supposed to taste? I don't know...so hence the 4 stars because maybe it's just my preference in taste buds. I would have liked to have tasted the other flavors...especially the crab since it is such a wonderful delicate flavor. I would think that the reduction of the 3 kinds of bell peppers to a maximum of a 1/3 cup total would be more than enough. A good substitution would be perhaps chopped celery and if you wanted more color some finely chopped carrots. These two vegetables would compliment the crab rather than overpower it. The recipe could also use at least 1/2 teaspoon of salt. The preparation instructions worked wonderfully. I made 6 large cakes and they were truly beautiful to behold. I baked them on stonewear with a lightly greased piece of parchment paper. Made for Spring PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

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