Crab cakes

September 17, 2008

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"