| Crab Cakes 2 eggs, slightly beaten 1 LB Back Fin, Lump, or Dungeness Crab meat, picked over for shells 1 cup fresh bread crumbs, plus 1 cup or more for coating the cake with 2/3 cup (scant) Mayonnaise 4 rounded Tbsp minced onion 2 rounded Tbsp minced celery 2 rounded Tbsp minced red bell pepper The zest & juice from lemon 1 tsp. Worcestershire sauce 2 tsp. Old Bay Seasonings salt & pepper to taste Pinch granulated garlic Hot sauce, such as tobacco sauce 2 Tbsp fresh dill weed, or 1 dried Italian parsley, chopped, (optional) Vegetable oil, for cooking the crab cakes 1) Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasonings in a bowl. (Do not over mix.) Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. 2) In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley. 3) Form the crab mixture into cakes and roll in the bread crumb/parsley mixture. 4) In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side |
| Serve hot with Remoulade Sauce (see recipe) on the side. Makes about 8 mediun sized cakes |