3 tablespoons of olive oil
1 pound of jumbo lump crab meat, picked over
½ small red pepper, diced
½ small yellow pepper, diced
1/4 cup of mayonnaise
1 ounce of brown mustard
½ teaspoon of lemon juice
½ sweet onion, chopped
½ cup of crushed crackers (multi-grain or saltines)
½ teaspoon of Tabasco sauce
1 garlic clove, minced
1 teaspoon of Old Bay seasoning
1 teaspoon of Worchester sauce
¼ cup of fresh coriander, chopped
In a mixing bowl, combine the ingredients (except the oil), and chill for 30 minutes. Using an ice cream scoop, make equal portions and form into patties. Place cracker crumbs on a wax-papered cookie sheet and coat the patties.
In a large skillet, heat the oil on medium. Sauté the patties until golden brown, about 4 minutes per side.
Serve with chili mayo.
(Recipe from The Kitchen Shrink’s column, entitled Stirring the Pot With Vice Presidential Cuisines