Crab Cakes

Directions

1. 1
   Sautee the red pepper, celery, and onion in the butter 5 minute.
2. 2
   or until tender.
3. 3
   Cool slightly.
4. 4
   In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
5. 5
   Combine sauteed vegetables with mixture.
6. 6
   Pick through crabmeat for shells or cartlidge.
7. 7
   Using your fingers, gently blend the crab into the mixture.
8. 8
   This helps preserve the large pieces of crab.
9. 9
   Shape crab mixture into cakes.
10. 10
    Chill in the refrigerator for at least 1 hour.
11. 11
    I've made the the day before and left in frig overnight.
12. 12
    Broil cakes for 3-4 minute.
13. 13
    or until browned.
14. 14
    Turn them over carefully.
15. 15
    I use a spatula and my fingers so they don't fall apart.
16. 16
    Broil other side for 3-4 minute.
17. 17
    I place them on a platter and garnish with parsley and lemon.
18. 18
    I serve cocktail sauce and tartar sauce with them.
19. 19
    I've also made the cakes much smaller and served them as appetizers.