Cape Cod crab cakes

Mix all ingredients in a large bowl:

1 Lb. lump white crab meat

1/3 c. minced yellow (red or green) pepper

1/2 c. minced onion

2 Tblsp. worcestershire sauce

1 tsp. dried mustard powder

1 tsp. dijon mustard

2 med. beaten eggs

1/4 c. breadcrumbs (UNseasoned)

1 Tblsp. minced parsley

2 Tblsp. mayonnaise

salt & pepper to taste

Form into 8 balls- pat down into thick patties. Flatten slightly and dip both sides into Panko (Japanese breadcrumbs) and place on a platter covered with waxed paper - chill in 'fridge for an hour before frying.

In a large 12-14" frying pan (make sure you don't crowd these while frying!) heat 1/2 cup vegetable oil until hot, but not smoking. Gently place the crab cakes in the pan and fry for 3-4 minutes on each side, until golden brown. Remove from pan to a serving platter.

Serve with tartar sauce, shrimp/cocktail sauce or whatever else floats your boat.