Crab Cakes
This is a combination recipe with suggestions from Patricia Cornwall’s Kay Scarpetta and Robert Parker’s Spencer. Both characters are great cooks and I’ve taken hints from the way they were prepared in their books.
1lb Crab meat
1T finely chopped red onion
1T finely chopped red or green pepper
¼ cup binder (bread, or cracker crumb)
1 egg
2T Mayonnaise
1T Dijon or whole grain mustard (not yellow mustard)
Dash of Tabasco and Worcestershire
½ Cup roughly chopped cracker or coarse breadcrumbs.
Combine all ingredients except binder and chopped cracker. Mixture may appear almost juicy. Add enough binder to hold cake together. Form mixture into desired size cake and gently coat with crackers or bread crumbs. My preference is to pan fry in about a ¼ inch of oil until golden brown. They can be baked or broiled too.
