Crab Cake Recipe

This is an excellent recipe.  More ingredients than the simplest, but worth the added effort.

* 1 can/container crab meat. 

* 2 eggs, beaten.  

* 1/2 red pepper, finely diced or chopped

* 1 lg. bunch parsley, finely chopped

* 1 small onion, finely chopped

* 1 lg. Tbsp. Hellman's mayo

* 2 tsp. Maille mustard.  

* 4-5 very liberal shakes Bay Spice.

* ground black pepper

* 4-5 shakes Tabasco sauce

* 3 broken up flatbreads, the kinds with multi-seeds, for making bread crumb mix

* 1 English muffin, broken into pieces for making blender bread crumb mix 

* 2 tsp. baking powder (this gives a little rise to the crab cakes)

* few squeezes fresh lemon

* 2 lg. tablespoons good (European style best) unsalted butter

* flour (for dusting crabcakes before frying)

- Put muffin and flatbread pieces in blender, blend until crumb size

- Beat the eggs in the bottom of a mixing bowl

- Add all the other ingredients in no particular order and mix very well.  

- Let sit in the refrigerator for 4-5 hours, more time is better

- Make cakes out of the mix.  The above should make about six fairly thick cakes; place them on wax paper, and dust the tops with flour

- Heat the butter in a heavy iron skillet (other skillets will do, but the old cast iron skillets give even heat); and place the crabcakes, floured side down in the butter. The heat should be medium high to brown the crabcakes.

- As they are cooking, sprinkle the open side in the pan with flour; and when the cakes are nice and browned on the side in the pan, turn over.   

- Serve.