Crabcakes

Ingredient:

1 lb. lump crabmeat
4 Tbsp. sour cream
2 Tbsp. lemon juice
2 Tbsp. minced onion
2 Tbsp. minced green bell pepper
2 Tbsp. minced red bell pepper
2 beaten eggs
2 tsp. parsley
1 tsp. dry mustard
6 Tbsp. breadcrumbs
1 cup breadcrumbs for coatingvegetable oil for frying

Method:
Heat 1/2-inch deep vegetable oil in a large skillet to 375 degrees.
Place the ingredients for the crabcakes in a large bowl .
Use a spatula to fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart. The best tasting crabcakes always have nice big chunks of crab in them. Form individual crabcakes with your hands like a pattie.
Fill a plate with breadcrumbs. Coat each crabcake on both sides with the breadcrumbs. Saute the crabcakes in the hot oil for 3 minutes on each side until the cakes are golden brown.
Drain crabcakes on paper towels then serve hot with remoulade sauce.

Hei... don't forget to invite her, she loves crabs!