<http://schema.org/recipeInstructions>
" In small bowl, mix catsup, horseradish, and parsley. Set sauce aside. Mince red pepper and onion. In nonstick 12-inch skillet over medium heat, in hot   salad oil and 1/4 cup water, cook red pepper and onion until water evaporates and   vegetables are golden brown and very tender. Into blender, tear bread into bite-size pieces. With blender at high speed, blend   bread until crumbs form. With hands, tear crabmeat into shreds. In medium bowl, combine red-pepper mixture, bread crumbs, crabmeat, egg   whites, lemon juice, mustard, and salt. Into same skillet over medium heat, drop half of crabmeat mixture by 1/4 cups   into 5 mounds. With pancake turner, press mixture into 3-inch round cakes. Cook   crab cakes   5 to 8 minutes, until cakes are browned on both sides and heated through, gently   turning once. Remove to plate; keep warm. Repeat with remaining crabmeat   mixture to make 10 crab cakes in all. Serve crab cakes with catchup sauce. Toss   romaine lettuce with Italian dressing; serve alongside crab cakes. Garnish with   parsley sprigs and lemon slices."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5304/crab-cakes-hot-sauce-1833/?src=shelter_footer>