• 1 lb Fresh crabmeat well picked over
• 1/4 c. Chopped onion
• 1/4 c. Chopped green bell pepper
• 1/4 c. Chopped red bell pepper
• 2 x Large eggs beaten
• 1 tsp Dry mustard
• 1/2 tsp Tabasco brand Pepper Sauce
• 1 c. Fine dry bread crumbs divided
•     Salt to taste
•     Vegetable oil
•     Zesty Remoulade see * Note
•     Fresh dill sprigs (optional)

Directions

1. In a large bowl, combine first 7 ingredients, 1/2 c. bread crumbs, and salt. Cover and chill 1 to 2 hrs till mix firms. Shape mix into small cakes, approximately 1 by 1 1/2 inches. Coat cakes with remaining bread crumbs.
2. Pour oil into heavy skillet to depth of 1/3 inches and place over a medium heat. Once oil is warm, brown crab cakes on both sides, about 3 to 5 min per side. Remove to paper towels.
3. Serve hot, topped with dollops of Zesty Remoulade. If you like, garnish cakes with sprigs of dill.
4. This recipe yields 20 to 25 small crab cakes.