Crab Cakes

1 pound crabmeat – lump or backfin – picked over for cartilage
1 egg
1 cup fresh breadcrumbs
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 scallions chopped
2 tablespoons parsley, chopped
1 teaspoon fresh lemon juice
1/3 cup mayonnaise
2 teaspoons Old Bay Seasoning
Salt & Pepper

Oil of choice – peanut is great for these, if not vegetable or canola is fine

Beat egg in medium bowl and add remaining ingredients except for bread crumbs, combine thoroughly. Gently fold in crabmeat with the breadcrumbs. Form into desired size cakes and place on cookie sheet lined with foil or waxed paper. Let cakes sit in refrigerator for at least a half hour and up to 6 hours, covered. IF they still seem very wet, roll in breadcrumbs just before cooking.

Heat skillet over medium heat and add oil of choice. Add enough for a generous coating on bottom of skillet. Gently fry cakes only turning once about 5 minutes per side.

Makes 6 large cakes or 20 small cakes

Remoulade Sauce

2/3 cup mayonnaise
3 teaspoons Dijon mustard
2 teaspoons whole grain mustard
1 teaspoon vinegar (red or white)
1/2 teaspoon Tabasco Sauce
3 teaspoons drained chopped capers
1 tablespoon finely chopped parsley
1 tablespoon finely chopped scallions
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
1/2 teaspoon Paprika

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.