Crab Cakes Suzette. Queer name by Pop.

When it comes to seafood I am a big fat snob.   However, MIL told me about Costcos Lump crab-meat, which I tried, and have to say it’s really really good. Then I misplaced MIL crab-cake recipe so I tried one from the Barefoot Contessa but only had half the ingredients.  Upside is, the need to improvise resulted in some damn good crab-cakes.

Almost 16oz of crab-meat (it’s so good I saved some for a salad tomorrow)
1/2 cup of bead-crumbs (i had whole wheat panko)
1/2 cup mayo
1 teaspoon worcestershire sauce
1/2 teaspoon of some hellish hot sauce i bought back from mexico
2 teaspoons of mustard (i had a garlic and grog one)
a sprinkle of seasoned salt
2 eggs 
1 red bell pepper
1/2 a zucchini

Fry up bell pepper and zucchini until soft and cool to room temp.  Once cooled mix with everything else. I add the crab last because I like to keep it chunky.  Chill for at least a half hour.  Squeeze into patties then fry.  Serve over greens.  Fishy goodness.