Crab cakes

September 17, 2008
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Serves 4

1 pound crabmeat
1/2 cup toasted bread crumbs
1/2 cup chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons grainy Dijon mustard
Generous dash hot sauce
Generous dash Worcestershire sauce
Salt and pepper, to taste
1 cup yellow cornmeal
2 tablespoons Old Bay seasoning
1/4 cup olive oil

1. In a bowl, mix the crabmeat, bread crumbs, parsley, lemon, mustard, hot sauce, Worcestershire, salt, and pepper. Shape 4 thick patties.

2. Mix the cornmeal and Old Bay. Roll the patties in it.

3. In a skillet, heat the olive oil over medium heat. Fry the cakes for 6 minutes or until golden all over. - Adapted from "Big Flavors of the Hot Sun"

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