Spicy Crab Cakes

Recipe

• 1 pound backfin crabmeat
• 1 egg, beaten
• 2 tablespoons mayonnaise
• ½ teaspoon salt
• ½ teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon Tabasco sauce
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons minced fresh parsley
• 1 ½ tablespoons fresh cracker crumbs
• 2 tablespoons butter for frying
• 2 tablespoons canola oil for frying
• lemon, sliced, optional garnish

In a medium bowl, place the egg, mayonnaise, salt, mustard, cayenne, Tabasco and pepper and whisk until smooth. Add crabmeat, parsley and crumbs and toss lightly with a fork, being careful not to break up meat. Shape into 8 patties. Wrap in wax paper and chill in the refrigerator for 30 minutes.

Fry in hot oil and butter at 350° F until golden brown, about 4 to 5 minutes. Turn over and repeat. Drain on paper towels. Serve with lemon.

Contributed by Joyce Taylor MM2