1 lb. crabmeat
1 1/2 c. bread crumbs
1 chopped hard boiled egg
1/4 c. minced onion
1/3 c. green pepper
1/3 c. red pepper
2 eggs, lightly beaten
1/2 tsp. salt
1 tsp. dry mustard
1/4 tsp. cayenne pepper
6-8 tbsp. butter
Fresh pepper to taste

Combine hard boiled egg, onion, green and red pepper and 1/2 cup of the bread crumbs. Mix beaten eggs, salt, mustard, cayenne and fresh pepper until smooth.

Combine dry and liquid mixtures and add crabmeat. Shape the mixture into 8 crabcakes. Roll each crabcake in remaining bread crumbs until well coated. Refrigerate cakes for 2 hours. Melt butter in pan over medium heat and saute cakes 4 minutes per side until well browned.