Serving Size : 20

Preparation Time: 30 minutes

• 10 pounds lump crabmeat -- cleaned
• 1 7/8 pints green pepper -- chopped
• 1 1/4 quarts yellow onion -- chopped
• 7 1/2 eggs
• 1 1/4 pints mayonnaise
• 1/2 cup Worcestershire sauce
• 1 2/3 tablespoons granulated garlic
• 1 2/3 tablespoons baking powder
• 2 1/2 teaspoons bay seasoning
• 2 1/2 teaspoons Tabasco sauce
• 1 1/4 teaspoons salt
• 1 1/4 quarts bread crumbs

By Michael Morway

• Sauté peppers and onions in butter until onions are transparent.
• Completely cool mixture before adding to the crab meat.
• Add remaining ingredients except for the bread crumbs, stirring lightly to keep crab lumps together.
• Add the bread crumbs slowly until most of the moisture is soaked up.
• Scoop into 2-ounce portions and form into cakes, then lightly press into toasted bread crumbs.
• Sauté in oil at 350 degrees F until cakes are brown and heated in middle.

Recipe provided by : Travis Henderson II of Newport's Seafood, Dallas, TX