Chesapeake Bay Crab Cakes Recipe

• 1 egg
• 2 tbsp. Hellmann's mayonnaise
• 2 teaspoon dry mustard
• Healthy pinch of cayenne pepper
• Dash or possibly two Tabasco sauce
• 1/2 teaspoon salt
• Generous sprinkling of freshly grnd black pepper
• 1 pound backfin crabmeat (Sea Legs are good substitute)
• 1 tbsp. fresh parsley, chopped
• 1/2 c. minced celery
• 4-5 saltine crackers, finely crumbled
• 4 tbsp. (1/2 stick) butter
• 4 tbsp. corn oil

1. Whisk egg, mayonnaise, mustard, cayenne, Tabasco, salt and pepper in large bowl till smooth and creamy.
2. Add in crabmeat, parsley, celery and cracker crumbs.
3. Toss mix lightly but well.
4. Form crabmeat into 8 patties approximately 1/2-inch thick.
5. Wrap patties in waxed paper and chill for 1 hour.
6. Heat butter and oil in large heavy skillet till just sizzling.
7. Fry crab cakes, turning once, approximately 5 min each side, till golden and crispy.
8. Remove crab cakes from skillet and dry on absorbent paper.
9. Serve immediately.
10. Put Tabasco or possibly Louisiana warm sauce on side for those who like their food a little spicier.

egg, mayonnaise, mustard, cayenne pepper, tabasco sauce, salt, generous sprinkling of, backfin crabmeat, fresh parsley, celery, crackers, butter, corn oil

Taken from cookeatshare.com/recipes/chesapeake-bay-crab-cakes-53187 (may not work)