| 1 lb | Crabmeat, fresh or canned picked over |
| 1/2 | Red bell pepper, chopped |
| 1/4 cup | Chopped onion |
| 4 | Scallions, trimmed and chopped |
| 1/4 cup | Chopped fresh parsley |
| 1 | Garlic clove, minced |
| 1 | Egg, lightly beaten |
| 2 tbsp | Dijon mustard |
| 2 tbsp | Fresh lemon juice |
| 1/2 tsp | Worcestershire sauce |
| 1/4 tbsp | Hot sauce |
| 3/4 cup | Italian bread crumbs |
| 2 tbsp | Vegetable oil, plus more if needed |
Los Pueblos Crab Cakes
Serves 4 (makes 8 crab cakes)
In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the breadcrumbs, mixing with a light touch just until combined.
Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.
Heat the butter and oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.
