Crab Cakes

By Christy Rost

Ingredients:

½		pound fresh lump crabmeat
1 ½		cups soft bread crumbs
1		egg
2		tablespoons mayonnaise
1		tablespoon freshly squeezed lemon juice
1 ½		teaspoons Dijon mustard
1		teaspoon Worcestershire sauce
¼		teaspoon Tabasco
1		tablespoon chopped fresh parsley
		salt and freshly ground black pepper to taste
½		cup plain or seasoned bread crumbs
2		tablespoons olive oil

At least 1 hour before cooking, stir all ingredients, except seasoned bread crumbs and olive oil, with a fork in a medium bowl. With your hands, form the mixture into 3-inch patties. Place the crab cakes on a platter, cover tightly, and refrigerate 1 to 8 hours.

Pour bread crumbs into a small dish. Dredge each crab cake in them.

Preheat a large skillet over medium-low heat; add olive oil, then crab cakes. Sauté the crab cakes approximately 3 minutes, or until golden brown; turn them over with a metal spatula and sauté them 3 minutes. Drain the crab cakes on paper towels and serve.

Recipe makes 4 to 5 3-inch crab cakes.