Crab Cakes Recipe

• 2 tablespoons mayonnaise
• 2 teaspoons chopped fines herbs
• 1 1/4 teaspoons Creole seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1 teaspoon Creole mustard
• 1/8 cup soft bread crumbs
• 1 pound fresh jumbo crabmeat, drained
• A 1/4 cup diced peppers (tri-color)
• 1 tablespoon minced green onions (shallots)
• 1 teaspoon minced garlic
• Tabasco Sauce (few drops)

1. Combine mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, shallots, garlic, tri-color peppers and Creole mustard.
2. Gently stir in the breadcrumbs and crabmeat.
3. Do not break up crab lumps.
4. Shape mixture using a 2 A 1/2 inch ring mold.
5. Spray a large non-stick skillet with vegetable cooking spray or use a little olive oil to coat the bottom.
6. Place over medium high heat.
7. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

mayonnaise, fines herbs, creole seasoning, worcestershire sauce, ground black pepper, creole mustard, bread crumbs, jumbo crabmeat, peppers, green onions, garlic, tabasco sauce

Taken from cookeatshare.com/recipes/crab-cakes-61160 (may not work)