Serves 4 (makes 8 crab cakes)
In a large mixing bowl, combine the crabmeat,
red pepper, onion, scallions, parsley, and garlic. In a
small bowl, stir together the egg, mustard, lemon juice,
Worcestershire, and Tabasco. Gently fold this mixture into
the crabmeat mixture; then 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 crabmeat
mixture for each. The patties should be made in ovals about
1/2-inch thick and 3 1/2-inches long. Coat the patties with
the remaining bread crumbs and place them on a wax paper-lined
baking sheet. Refrigerate until set, at least 1 hour.
Heat the 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 minutes. Serve hot, garnished
with lime or lemon wedges, with a small cup of salsa on
the side, if you like.