Makes 10 (2-ounce) crab cakes

Ingredients:

2 white bread slices
1 pound fresh lump crabmeat, drained and picked
1 cup watercress leaves
2 tablespoons minced white onion
2 tablespoons minced celery
1 tablespoon minced red bell pepper
1 tablespoon minced green bell pepper
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon Old Bay seasoning
3 tablespoons vegetable oil

Place bread in a food processor, and pulse until coarse bread crumbs measure about 1 1/2 cups.

In a large bowl, stir together with the crabmeat and next 8 ingredients. Shape mixture into 10 patties; dredge in bread crumbs. Place patties on a baking sheet, cover, and chill at least 2 hours.

Heat a large skillet over medium high heat and add the oil to come up the side about 1 inch. Cook the cakes in batches, 3 to 4 minutes on each side, until golden.