Recipes

In a bowl mix together the following:

3 TBSP Mayo

1 TBP fresh lemon juice (About ½ of a lemon)

1 tsp Dijon Mustard

½ tsp Old Bay Seasoning

½ tsp Worcestershire Sauce

2 Green onions, white part only and thinly sliced

1 egg beaten

1 TBSP Fresh Parsley (finely chopped)

Touch of Cayenne (optional)

Salt and Pepper to taste

Add this mixed mixture to the cubed bread and mix well . Let set for about 10 minutes until the bread soaks up the mayo mixture.

GENTLY add the 1 pounds of crab (picked over) to this mixture. If too moist, add a little breadcrumb to hold together.

Form into 4 oz balls. BE GENTLE.

Lightly coat with Pancho breadcrumbs and place on baking sheet, cover with saran and refrigerator from 1 to 5 hours. Setting helps them hold together. Don’t skip this step.

To Cook: add about 2 TBSP butter and ¼ cup olive oil to heavy pan. HEAT.

Then add the cakes and cook until golden on each side.

Serve with Tartar Sauce.

1 pound of crab will usually make 6 crab cakes

I have also frozen after cooked then just reheated.