Cajun & Creole : Crab Cakes

• 1 pound fresh crabmeat, picked over
  
• 1/4 cup minced onion
  
• 1/4 cup minced green bell pepper
  
• 1/4 cup minced red bell pepper
  
• 2 eggs, beaten
  
• 1 teaspoon dry mustard
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 cup fine dry bread crumbs, divided
  
• Salt to taste
  
• Vegetable oil
  

Combine crabmeat, onion, bell peppers, eggs, mustard, TABASCO^® Sauce, 1/2 cup of the bread crumbs and salt in a large bowl and mix well. Cover and refrigerate 1 to 2 hours until mixture firms up. Shape into small cakes about 1x1 1/2 inches; coat cakes with remaining 1/2 cup bread crumbs.

Pour oil into a large heavy skillet to a depth of 1/3 inch and place over medium heat. When oil is hot, add crab cakes and brown on both sides, about 3 to 5 minutes per side. Drain on paper towels. Serve warm with Zesty Rémoulade, if desired.

Makes 20 to 25 small crab cakes.