Watermark Crab Cakes (Serves 4)
1 pound jumbo lump crab meat
1 whole egg
1 tbsp heavy mayonnaise
1 tsp lemon juice
1 tsp dijon mustard
½ tsp old bay seasoning
2 tbsp chopped fresh parsley
½ tsp fresh thyme
¼ cup fine diced red bell pepper
¼ cup fine diced green bell pepper
Salt and pepper to taste
Bread crumbs to tighten

How to make:  In medium size mixing bowl combine all ingredients except crab and bread crumbs.  Mix ingredients thoroughly with wire wisk.  Add crab meat to the mix in the bowl.  Very gently fold the crab meat in to the mixture.  Slowly add bread crumbs until lightly tightened.  Form your mixture in to 4 ounce cakes.  Lightly dust the outside of cakes with bread crumbs.

Preheat oven to 350 degrees. Place a sautee pan over medium heat with 2 tbsp vegetable oil.  Sautee crab cakes on all sides until golden brown.  Transfer crab cakes to a baking pan and finish in the oven about 10 minutes, or until heated all the way through.