Crabcakes
1 pound jumbo lump crabmeat, picked over
1 cup mayonnaise
1/2 cup Creole mustard
1/2 cup mixture of diced red, yellow and green bell peppers
2 tablespoons diced red onion
2 scallions, minced
1 tablespoon capers
1-1/2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
In a bowl, combine all ingredients except oil. In a large skillet, heat 1/2 tablespoon oil over moderately high heat. Stuff crab mixture into metal rings, filling rings to the top, and cook in rings 2 minutes each side, or until browned. Transfer crabcakes to a platter and carefully remove metal rings. Make more crabcakes in same manner using remaining crab mixture and remaining 1/2 tablespoon oil.