BETTY'S CHESAPEAKE BAY CRAB CAKES

When we lived in Virginia Beach on an inlet from the Chesapeake Bay, we could - and did - catch blue crabs right off our dock.  While they made great eating just boiled with Old Bay seasoning, they were even better made into crab cakes.  I mean real crab cakes with lots of lump crab meat and very little else.  Here's my recipe:

CHESAPEAKE BAY CRAB CAKES


1lb.  backfin crabmeat
4  tablespoons fine, dry breadcrumbs
2 tablespoons finely chopped parsley
I cup mayonnaise
I teaspoon Worcestershire Sauce
4 tablespoons red pepper, finely chopped and sautéed in 1 
   tablespoon butter until softened
1 tablespoon lemon juice
6 drops Tabasco, or to taste
1 ½ teaspoons Old Bay seasoning
1 to 1½ cups Panko bread crumbs
Oil for frying

In a medium sized bowl, combine the breadcrumbs, parsley, mayonnaise, Worcestershire sauce, red pepper, lemon juice, Tabasco and Old Bay and then fold the crabmeat in gently.
Dip in Panko  
.
Form into 6 cakes and fry for about 5 minutes on each side or until nicely browned. You may also make these an hors d'ouevre by using just 2 tablespoons of the mixture per cake.

(Leftovers reheat beautifully and they can be frozen)

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