Crab Cakes


1 egg
1 Tablespoon mayonnaise
2 Tablespoons bread crumbs
2 Tablespoons fresh dill, chopped
1 1/2 teaspoons dry mustard
1 teaspoon Dijon mustard
salt, pepper, granulated garlic to taste
1 pound fresh cooked lump crab meat
½ red bell pepper, small chop
oil for sautéeing


In small bowl whisk egg, mayonnaise, bread crumbs, mustards, salt, pepper, granulated garlic together until smooth. Add crab meat, bell pepper and dill. Mix thoroughly. Heat large skillet, add thin layer of oil. When oil smokes, shape crab cakes (any size, but remember, the smaller ones cook faster) and slide into hot oil. Flatten cakes slightly and cook until golden brown, (about 2-3 minutes on each side). Drain on paper towels and serve immediately. Serves 3-4