Crab Cakes:

4 Cans Lump Crab Meat (Our East Coast friends may be appalled, sorry.)
2 Eggs
1/2 cup mayo
2 tablespoons worchestershire sauce
1 tablespoon Milford Spice Company French Seafood Seasoning, or more to taste
1 tablespoon fresh squeezed lemon juice
1/2-1 cup bread crumbs
1 heaping teaspoon mustard
1/2 diced yellow onion
1/2 diced red or green pepper
Dash of hot sauce

Cook onion and pepper until soft (five minutes)
Drain crab
Combine all ingredients in a mixing bowl, be careful not to mash it, just toss the ingredients so the crab stays nice and lumpy

Form in to patties and let rest in the refrigerator for at least an hour

To cook, heat olive or other oil over medium heat.  Heat patties approximately 3-5 minutes per side until browned and slightly crispy. 

Serve garnished with lemon.  We served with a side of spicy mustard, tartar sauce or remoulade, or extra hot sauce would be other nice choices.

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