Crab Cakes

Ingredients

• 6 cups breadcrumbs fresh
• 0.1 teaspoon cayenne pepper 
• 2 tablespoons dijon mustard 
• 2 large egg yolks 
• 2  green onions finely chopped scallions
• 2 pounds lump crab meat 
• 0.5 cup mayonnaise 
• 1  bell pepper red finely chopped
• 2 teaspoons seafood seasoning such as old bay
• 10 servings vegetable oil for frying
• 1 dash worcestershire sauce 

Equipment

• frying pan
• baking sheet
• paper towels

Directions

1. Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat.
2. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs.
3. Heat 4 cups of oil in a 12-inch skillet over medium-high heat.
4. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side.
5. Drain on paper towels. Repeat with the remaining crab cakes.
6. Serve hot.