CRAB CAKES                                               for 3 or 4
		basic recipe, from Matt w/ help from E.C.


	2 shallots
	1/2 fresh green bell pepper
	1 Tbl butter
	1 lb backfin crab meat, well picked over
	2 eggs
	Worchestershire sauce (optional)
	flour
	dried breadcrumbs, either plain or Italian seasoned
	~1 c peanut oil, clarified butter, or other high-temperature oil
	salt & pepper

Separately mince the shallots and the bell pepper.  In a small saucepan, 
saute the shallots in the butter over medium-high heat for a few minutes, 
until well mellowed.  Add the pepper and continue to saute for a few 
minutes, until the pepper becomes slightly sweet.  Remove from heat and 
allow to cool.

Combine crab meat, cooled shallots & peppers, 1 egg, dash of salt and 
generous pepper, and optionally a dash of Worchestershire sauce.  Mix well 
by hand, and then form the mixture into 3 or 4 equal-sized crabcakes.  
Place cakes onto plate or glass dish, covered with plastic wrap, into 
refrigerator for at least 1 hr, probably up to 1 day ahead (but I haven't 
checked to be sure).

In a heavy skillet, heat at least 3/8" of oil to very hot.  

In three shallow bowls or plates, arrange (1) some flour, (2) the second 
egg, mixed up with a little water, and (3) some breadcrumbs.

When the oil is very hot, one by one dredge the crabcakes lightly through 
(1) the flour, (2) the egg, and (3) the breadcrumbs.  Go directly from the 
breadcrumbs into the hot oil, then start breading the next cake.  Cook for 
about 1-2 minutes on each side, drain on paper towel, and serve immediately 
with some fresh lemon.