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Also see article: “Crabs Are Delectable Summer Fare” 


    · Half of a small red onion, chopped,
    · Half of a red bell pepper, chopped
    · 1 jalapeno pepper, chopped, (optional)
    · 3 tablespoons olive oil
    · 2 tablespoons butter
    · 2 garlic cloves, chopped
    · 1 egg, beaten
    · 4 teaspoons Old Bay seasoning mix
    · 1 lb fresh lump crabmeat
    · 4 tablespoons chopped parsley or cilantro
    · 4 tablespoons mayonnaise
    · 4 tablespoons breadcrumbs for filling, plus extra as needed for  the crust
    · Salt and pepper to taste


Sauté the onion and peppers in one tablespoon of oil and one tablespoon of the butter.

Add garlic and sauté one minute more. 

Remove the mixture from the pan and set aside.

Beat the egg with the Old Bay. Combine with the crabmeat, herbs, mayonnaise, 4 tablespoons of the breadcrumbs, and the sautéed onions, peppers and garlic.  Mix well.

Taste and add salt and pepper if necessary. 

Form the mixture into eight patties. 

Add a light coating of the breadcrumbs to the outside of the cakes as well.

Add the remaining olive oil and butter to a 14-inch ovenproof skillet.

Sauté the crab cakes until light golden brown on each side, about two minutes.

Place the skillet in a preheated 350 degree oven for seven minutes. 

Serve with tartar sauce, cocktail sauce, or a flavored mayonnaise.

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