by Thomas Leggate

Created on: May 21, 2007   Last Updated: May 22, 2007

One of the things that I hate about buying crab cakes at restaurants is the lack of actual crab. This recipe takes care of that, it comes through clear and strong. I hope you enjoy it.

cup mayonnaise
1 tbs. Dijon mustard
Dash Worcestershire sauce
cup thinly sliced green onion
1 tsp. Salt (optional, I tend to leave it out)
1 large egg (beaten)
1 lb. Crab (cooked and in chunks if possible)
cup breadcrumbs
Hot sauce (to taste) I prefer something Cajon and stay away from Tabasco
2 tbs. Vegetable oil
2 tbs. Butter
Flour (for dredging)

In a bowl combine mayo, mustard, Worcestershire sauce, green onion, salt (if desired) and egg. Add in crab, fold in bread crumbs until cakes will just hold together (don't over-do it). Season with hot sauce to taste.

Refrigerate for at least 20 minutes.

Shape into about 8 cakes.

Heat oil and butter in non-stick pan. Dip cakes in flour (both sides) and shake of any extra. Cook on low to medium-low heat for about 5 minutes per side or until cooked through.

I personally don't prefer to use any sauce or aioli over the top but I know some who do. I prefer to serve over a simple slaw of carrot, red bell pepper and flat leaf parsley, dressed lightly.

Enjoy with a nice Chardonney or Sauv Blanc.

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