Crab Cakes

1 pound crab meat

1/3 C mayonnaise

1 T Dijon mustard

1 t Old Bay Seasoning

1/4 t red pepper flakes

2 t Worcestershire sauce

2 large eggs, beaten

1/2 C finely chopped celery

1/2 C finely chopped scallions

1 C crushed Saltine crackers

2 T finely chopped parsley

1/2 t salt

1/4 t fresh ground pepper

1/2 C finely ground bread crumbs for breading

1/4 C vegetable oil for frying

Combine the mayo, mustard, eggs, celery, saltines, Old Bay, pepper flakes, Worcestershire, scallions, salt, pepper and parsley. Mix it well with a spoon. Add in the crab meat and gently fold it with the mixture so you don’t break up the lumps in the meat.

Divide the mixture into 12 portions for small crab cakes or 8 portions for larger crab cakes and press each portion into a patty. Dredge each patty in the bread crumbs. Heat the vegetable oil in a large skillet and add the crab cakes in batches to the hot oil, frying 2 to 3 minutes on each side, until lightly golden brown. Drain the cakes on paper toweling. Serve with remoulade sauce.

Remoulade Sauce:

1 C mayonnaise

2 T Dijon mustard

1-2 T hot sauce (like Frank’s)

1 T lemon juice

2 cloves garlic, minced

1 t Worcestershire sauce

1 t whole grain mustard

1 T finely chopped parsley

Mix all ingredients well.