Crab Cakes

This recipe is my modified version of Paula Dean's crab cakes.

• Ready In: 20 mins
• Yields: 5 cakes

Ingredients

• 1  lb  crabmeat, picked free of shells
• 1⁄2 cup  breadcrumbs, divided
• 1⁄3 cup onion, chopped
• 1⁄2 cup bell pepper, chopped
• 1  garlic clove
• 1⁄8 cup mayonnaise
• 1⁄8 cup sour cream
• 1  egg
• 1  teaspoon Worcestershire sauce
• 1  teaspoon dry mustard
• 1  teaspoon horseradish, drained
• 1⁄2 lemon, juiced
• 1  teaspoon salt
•  pepper, to taste
•  hot sauce
•  cayenne pepper
• 1  tablespoon  oil

Directions

1. Saute onion, garlic, and bell pepper until tender, and cool slightly.
2. Mix 1/3 cup bread crumbs, mayonnaise, sour cream, egg, Worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl.
3. Stir in sauted onion mixture, and crab meat, combining carefully.
4. Form into 5 cakes (1/2 cup measuring cup works well).
5. Combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture.
6. Saute cakes in non-stick pan coated with oil until golden brown, turning once.
7. Serve with favorite dipping sauce.