Crab Cakes - cooking recipe

Ingredients

1 lb. jumbo lump crabmeat or remove shell and cartilage
2 eggs, lightly beaten
1 green pepper, chopped
1 heaping tsp. dry mustard
1/3 c. cracker meal or crumbs or enough to hold together but not make cakes dry
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. mayonnaise
1 tsp. Dijon mustard

Preparation

Combine eggs with next 7 ingredients.
Fold in crabmeat and shape into cakes.
Coat with additional crumbs.
Refrigerate one hour, or until ready to cook.
Saute in 1/2 butter/1/2 margarine 3 to 4 minutes per side or until delicately browned.
(Backfin or lump crabmeat is best.)