Crab Cakes -Done My Way

• Crab Cakes Done My Way
• 1 lb crabmeat
• Vegetable oil, for frying
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon Dijon mustard
• 2 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup milk
• 1 egg, lightly beaten
• Lime wedges or lemon, for serving

1. Pick over the crabmeat to remove any bits of shell or cartilage. Combine the cornmeal, flour, Dijon mustard, Old Bay seasoning, Worcestershire sauce, baking powder, salt and pepper in a medium bowl and stir to mix. Add the milk and egg and stir to make a smooth, thick batter. Add the crab to the batter.
2. Add about 1 inch of oil in a large, heavy saucepan, heat over medium-high heat to about 37S'F. When the oil is hot enough, scoop up a teaspoonful of the cake batter and use another spoon, bowl side down, to pat down the crab and push it gently into the hot oil. Do not over crowd in the pan. Cook until they are nicely browned, carefully turning them once or twice so they cook evenly, 4 to 5 minutes total. Drain on paper towels. Keep the cakes warm in a low oven while cooking the rest of the batter.

my, crabmeat, vegetable oil, cornmeal, allpurpose, baking powder, salt, mustard, bay seasoning, worcestershire sauce, freshly ground black pepper, milk, egg, lemon

Taken from www.epicurious.com/recipes/member/views/crab-cakes-done-my-way-1208799 (may not work)