Crab Cakes

From: Kissc521

2 tablespoons butter
2/3 cup minced green bell pepper
2/3 cup minced onion
2/3 cup minced celery
2 pounds fresh crab meat
1/4 cup fine dry breadcrumbs
2/3 cup mayonnaise
1 egg white
1/4 teaspoon freshly ground pepper
Dash of hot pepper sauce (optional)
Fine dry breadcrumbs for coating
1/2 stick butter, melted

Melt 2 tablespoons butter in skillet over medium heat. Add green pepper, onion and celery. Cover and cook until soft, about 10 minutes. Cool slightly.

Line 1-2 baking sheets with wax paper. Mix vegetables with crab meat, 3/4 cup breadcrumbs, mayonnaise and egg white in large bowl. Blend in pepper and hot sauce. Shape generous tablespoons into 2 inch patties, 1/2 inch thick. Coat with additional breadcrumbs, arrange on baking sheets, and refrigerate several hours or overnight.

Preheat oven to 425. Brush baking sheets with 1 tablespoon melted butter. Arrange crab cakes on baking sheets and drizzle lightly with remaining melted butter. Bake until crab cakes are heated thru and tops are browned and crisp, usually 5-7 minutes. If tops are not browned, broil crab cakes for 1 minute. Drain thoroughly on paper towels.