LOUISIANA CRAB CAKES
Steps:
- Mix crabmeat, pepper onion, egg, mustard, tabasco and 1/2 cup bread crumbs. Cover; refrigerate for 1 hour or until mixture firms up. Shape crab mixture into 10 3/4 inch thick paties; coat with remaining crumbs. Pour oil into a heavy large skillet to 1/2 inch depth; heat over medium heat. Brown crab cakes, in batches for 3-5 minutes on each side or until done. Drain on paper towels. Arrange crab cakes on a lettuce lined platter. Serve warm.
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