2 large eggs, beaten
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
3 tablespoons white wine Worcheshire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 – 1 teaspoon ground red pepper
1 pound fresh lump crabmeat
2 cups Italian-seasoned bread crumbs, divided
2-4 tablespoons butter or margarine, divided

Combine first 8 ingredients; stir in crabmeat and 1 cup of bread crumbs. Shape into 8 patties; dredge patties in remaining bread crumbs. Fry in 2 tablespoons butter over medium heat until golden brown, adding additional butter as needed. Drain on paper towels. Garnish, if desired, with lemon slices, butter curls, and/or fresh parsley sprigs. Makes 8 servings. From The Victoria Restaurant in Anniston, Alabama.