Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *****FOR THE CRAB CAKES***
   2      pounds        crab meat -- (preferably blue
                        -- crab)
     1/4  cup           red bell pepper -- minced
     1/4  cup           green bell pepper -- minced
     1/4  cup           yellow bell pepper -- minced
   1 1/2                leafy celery stalks -- minced
     1/4  cup           sweet red onion -- minced
     1/2                jalapeno chile -- seeded and minced
   2      large         eggs
   1      tablespoon    Tabasco sauce
   1 1/2  teaspoons     Worcestershire sauce
     1/2  cup           mayonnaise
     1/2  cup           fine bread crumbs -- (1/2 to 3/4)
                        *****FOR THE SHERRY-CAYENNE MAYONNAISE***
   1      cup           mayonnaise
   1      teaspoon      cayenne
   2      tablespoons   sherry vinegar
                        peanut oil -- for deep-frying
   8                    lemon wedges -- one-each serving

Preparation:

Check the crab meat for pieces of shell and gently squeeze out any excess moisture. Do not break up the larger pieces of meat, as these enhance the texture of the crab cakes. In a large bowl, combine all the crab cake ingredients, mixing well but lightly. Form into cakes about 2 inches diameter and 1/2 inch high. To prepare the Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and vinegar together well. Keep refrigerated until needed. Heat the oil to 375F Deep-fry the crab cakes for about 3 minute, or until golden brown and crispy on the outside. The crab cake can also be pan-fried, if you prefer. Serve 3 crab cakes per person, and top each with 1 1/2 to 2 tsp of Sherry-Cayenne Mayonnaise. Garnish each serving with a lemon wedge. These recipes are from "Fog City Diner Cookbook" by Cindy Pawlcyn, published by 10 Speed Press.