Grilled Crab Cakes

Ingredients
1 lb jumbo lump crab meat
½ cup diced red bell pepper
3 scallions finely sliced
3 tbsp mayonnaise
Juice of ½ lemon
2 tsp lemon pepper seasoning
1 tsp dry mustard
2 tsp Worcestershire sauce
4 slices white bread, crusts removed and sliced into ¼ inch pieces
1 egg beaten
2 cups unseasoned breadcrumbs
Blend first 10 ingredients together, adding more bread cubes if mixture is too moist.  Shape mixture in to 1 ½ inch patties (approximately 4 ounces each).  Once crab cakes have been formed, spread breadcrumbs on a large platter and roll crab cakes in breadcrumbs until fully coated.  Place crab cakes on a plate, cover with plastic wrap and refrigerate for an hour or longer to firm up.
Heat grill to medium and oil grates well.  Once grill comes to temperature, gently place crab cakes on grates and cover grill.  Leave untouched for 4-5 minutes until crab cakes have begun to firm up.  If you’re looking for those perfect crosshatch grill marks you can gently rotate the patties a quarter turn, otherwise continue grilling 3 more minutes.  Flip and allow crab cake to grill approximately 8 minutes until firm to the touch.  Remove, plate and top with your favorite seafood sauce such as a roasted red pepper