- In a large bowl, combine 1 cup of bread crumbs, the onion, red pepper, green pepper, parsley, lemon or lime juice, hot sauce, crab meat and slightly beaten eggs. Form approximately eight 1/2-inch thick patties.
- Spread remaining bread crumbs on a plate. Coat each crab cake with bread crumbs.
- In a large skillet, over medium heat, add 2-3 tablespoons vegetable oil. Fry crab cakes 3 to 4 minutes per side. Garnish with a lemon wedge.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
|-||2 cups bread crumbs, coarse, fresh, divided|
|-||1/4 cup onion, finely chopped|
|-||1/4 cup red bell pepper, finely chopped|
|-||1/4 cup green bell pepper, finely chopped|
|-||1 tablespoon parsley, fresh, chopped|
|-||1 tablespoon lemon or lime juice, fresh|
|-||2 teaspoons hot pepper sauce|
|-||1/2 teaspoon black pepper, freshly ground|
|-||1 pound crab meat|
|-||2 eggs, slightly beaten|
|-||3 tablespoons vegetable oil|
|-||1 lemon, cut into wedges|