1 pound fresh jumbo lump crabmeat.
1 sweet red pepper, seeded and finely diced.
1 sweet yellow pepper, seeded and finely diced.
1 tablespoon finely chopped fresh garlic.
1 to 2 jalapeno peppers, finely chopped.
1/3 cup fresh cilantro leaves, chopped.
1/3 cup mayonnaise.
1 cup fresh white bread crumbs.
1 tablespoon Maryland style "Old Bay" brand seasoning powder.
1 teaspoon freshly ground black pepper.
Olive oil or vegetable oil for sauteing.
Mix crabmeat with the sweet peppers, garliuc, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes. Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize porions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your otherhand into a diskshaped cake approximately 3/4 inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refridgerate for at least an hour so that the frim enough to cook and in this way prevent them from crumbling. Preheat oven to 375 degree's. Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan.(Cook them in batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chilli mayonnaise and mango salad.