Sassy's Crab Cakes

So yummy! This recipe is a result of 4 different cook's trying to make the perfect crab cake that would hold up in a busy music cafe but still be authentic. Serve as small appetizers or throw some coleslaw on a kaiser bun with a larger sized one and you will have a delicious sandwich. I always make my own breadcrumbs but purchased will work fine. Try these with my cucumber dill sauce for a refreshing different taste!

• Ready In: 30 mins
• Serves: 8
• Yields: 16 small

Ingredients

• 1⁄4 cup  minced yellow onions or 1⁄4 cup green onion
• 1⁄4 cup  minced  red peppers or 1⁄4 cup green pepper
• 1⁄3 cup  minced celery
• 1⁄4 cup butter
• 1  lb  crabmeat, drained (fresh, frozen or canned lump or claw meat)
• 3⁄4-1  cup  fine dry breadcrumb
• 1  egg, beaten
• 1 1⁄2 tablespoons mayonnaise
• 1 1⁄2 tablespoons lemon juice
• 1  teaspoon  seafood seasoning, Maryland style
• 1  teaspoon Worcestershire sauce
• 1  teaspoon Dijon mustard
• 1⁄8 teaspoon cayenne pepper
• 1  teaspoon black pepper
• 1⁄2 teaspoon salt
• 3⁄4 cup  fine dry breadcrumb
• 1⁄2-3⁄4 cup  vegetable oil

Directions

1. Saute onion, red pepper and celery until tender.
2. Remove from heat.
3. Stir in crabmeat and the next 10 ingredients.
4. Mix well & shape into patties, any size.
5. Coat with additional breadcrumbs.
6. Heat approximately 1/4 inch of oil in heavy weight fry pan to about 370 degrees.
7. Fry for about 4 minutes on each side or until lightly browned.
8. Drain on paper before serving.