This is a great simple recipe that is big on flavor and low on fat! So much better than fried crab cakes, the flavor really shines. We made these with 1 pound fresh Dungeness Crab meat, claw and body. The flavor of the other ingredients does not overpower the crab. I did add a stalk of celery chopped for a little crunch. I think I would quick saute the red pepper first next time to smooth the flavor. I also used a dash of Cayenne instead of hot sauce to avoid the vinegar flavor of most hot sauces, though... sriracha would be good! We made these cakes on mothers day for my My mother, father and sister in law, they were stunned at how wonderful this recipe is and we had no leftovers. I will be picking up another pound of crab and doing this one again this weekend!