Crab cakes

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Crab cakes

1 (16oz) can lump fin crabmeat drained
½ cup onion, ¼ cup each red & yellow peppers
2 – 3 tbs mayonnaise
1 egg
Old Bay seasoning to taste
pepper to taste
1 – 2 tbs lemon juice
½ to 1 fresh cup bread crumbs
1/4 cup chopped parsley

Drain crabmeat and check for cartilage. Sauté onions & peppers in clarified butter but not so long that the peppers loose their bright colors, allow to cool slightly. Combine all but breadcrumbs. The mixture should be damp not soggy. Sprinkle with breadcrumbs, cover and allow to sit in refrigerator for 1 to 2 hours prior to making cakes. Incorporate crumbs and pat into desired sized cakes. Pan fry over medium high heat for approximately 2-3 minutes or until golden brown.

Ingredients Sauce Louis
¼ cup mayonnaise
2 tbs Heinz chili sauce
1 tbs Dijon mustard
1 tsp lemon peel
1 tbs fresh lemon juice

Mix all ingredients and season with salt and pepper to taste. Spoon pool on plate and top with crabcakes.