another fresh seafood idea

• 1 pound backfin or lump crabmeat
• ¼ cup mayonnaise
• 1 egg
• 1 teaspoon dry mustard
• ¼ cup onion, finely chopped
• 2 tablespoons sweet red pepper, finely chopped
• ½ teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 2 tablespoons fresh parsley, finely chopped
• ¾ cup crushed saltine cracker crumbs
• 1 cup crushed saltine cracker crumbs for rolling cakes
• 3 tablespoons canola oil
• 3 tablespoons butter

Remove any shell or cartilage from crabmeat.

In a medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in ¾ cup crumbs.

Gently mix in crabmeat, being careful not to break pieces apart.

Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil in a skillet to 350° F. Cook crab cakes until golden brown, about 4 to 5 minutes. Flip over and repeat, cooking until done. Drain on paper towels.

Contributed by Joyce Taylor

MM2