1/2 tsp lemon
5 tablespoons mayonnaise
2 tsp old bay seasoning
In a bowl,
toss together bread crumbs, crabmeat and old bay. Set aside for 15 minutes (refrigerated). Lightly sauté
peppers, let cool, add to crab with parsley.
Beat egg, lemon juice and mayonnaise until
mayonnaise mixture to crab and fold until evenly moistened, but do not over mix.
Form into flat bottom balls then press
into cakes. Cakes should be about 1/2 inch thick. Set aside for at least 30 minutes (refrigerated) so that the
cakes firm up. Fry crab cakes in oil over medium heat until golden brown on both sides (about 1 minute per side).