1 lb lump crab meat, picked over
1/2 red bell pepper, minced
1/2 cup onion, minced
4 scallions, minced
1/4 cup fresh parsley, minced
1 clove garlic, minced
1 egg, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3/4 cup fine dry bread crumbs
2 tablespoons unsalted butter
2 tablespoons vegetable oil
In a large mixing bowl, combine the crab meat, red pepper, onion, scallions, parsley, and garlic.
In a small mixing bowl, mix together the egg, mustard, lemon juice, Worcestershire and Tabasco.
Gently fold this mixture into the crab meat mixture; add 1/4 cup of the bread crumbs, mixing with a light touch, just until combined.
Form 8 patties, using 1/2 cup of the crab meat mixture for each. The patties should be made into ovals about 1/2 inch thick and 3 1/2 inches long.
Coat the patties with the remaining bread crumbs; 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 more minutes.