Chesapeake Bay Crab Cakes

These are the best! I made these for our Christmas party one year, and they were gone so fast, I didn't even get one. You have to use reall fresh crabmeat, and make sure the pieces are not too big, and never, never use imitation crab.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 crabcakes

Ingredients

• 1⁄4 cup  minced onion
• 2  tablespoons  minced green peppers
• 1⁄4 cup butter, melted
• 1  lb fresh lump crabmeat, drained
• 1 1⁄4 cups  soft breadcrumbs, toasted and divided (homemade)
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon mayonnaise
• 1  tablespoon lemon juice
• 1  teaspoon  Old Bay Seasoning
• 1  teaspoon dry mustard
• 1  teaspoon Worcestershire sauce
• 1  dash  ground red pepper
• 1  large egg, lightly beaten
•  vegetable oil
•  fresh parsley (to garnish)
•  lemon wedge (to garnish)

Directions

1. Cook onion and green pepper in butter in a large skiller over medium-high heat, stirring constantly, until tender. remove from heat, stir in crabmeat, 3/4 cup fresh breadcrumbs, parsley, and next 7 ingredients. Shape mixture into 8 patties; dredge patties in remaining breadcrumbs.
2. Pour oil to 1/4 inch depth into a large heavy skillet. Fry patties in hot oil over medium high heat 3 minutes on each side or until golden. Drain on paper towels. Garnish.
3. Serve with hor cocktail sauce and tartar sauce.