KEY WEST CRAB CAKES WITH MUSTARD SAUCE

1 pound blue crabmeat (available in can or plastic tub in supermarket seafood dept.)
1 tablespoons finely diced red bell pepper
1 tablespoon finely diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon mayonnaise
2 large eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Maryland-style crab seasoning (Old Bay recommended)
2 tablespoons canola oil
Mustard Sauce (recipe below)


Method

In a large bowl, mix all ingredients except the oil and sauce

Heat the oil in a large skillet over medium-high heat. Carefully spoon the batter in rounded tablespoons into the pan. (The resulting crab cakes will be the size of poker chips, and the batter will be very loose since this recipe has no bread crumbs. Once the egg in the mixture starts to cook, the crab cakes will hold together fine.)

Cook the crab cakes on one side until firm, about 2 minutes, then flip and cook ont he other side for about 1 more minute. Continue cooking in batches until you've used up all the batter. Serve hot with Mustard Sauce.

Mustard Sauce:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice
Mix all ingredients together in a small bowl. Cover and refrigerate until ready to serve.