2 large eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
3 tablespoons white wine
1 tablespoon lemon juice
1 teaspoon mustard
1 pound lump crabmeat
1 cup Italian bread crumbs
4 tablespoons butter
Mix eggs, onion, green pepper, red pepper, white wine, lemon juice, mustard, and crab with bread crumbs. Form into patties, and coat each patty with additional bread crumbs. Heat skillet. Melt butter, and cook cakes over medium-high heat, turning once, until golden brown. Serve with rémoulade sauce.
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