Makes 8 crab cakes or 20 small hors d’oevres

INGREDIENTS

2 pounds jumbo lump crabmeat

1 egg

1 Tbsp. Dijon mustard

1/2 Tbsp. Worcestershire sauce

2 ounces fresh bread crumbs

salt and pepper

fresh parsely

DIRECTIONS

Purchase fresh crabmeat.  Remove any shell from the crabmet and place in cool bowl.   Add bread crumbs and mix gently .  In a separate bowl, mix egg, mustard and Worcestershire sauce, then add to crab mixture.  Salt and pepper to taste.  Form into round cakes, place on wax paper and refrigerate until ready to use.

Lightly flour boths sides of cakes and place in hot oiled saute pan. You can use either butter or Crisco olive oil.  Cook over high heat until brown on one side, about 5 or 6 minutes. Then turn  over and place in a preheated 400 degree oven until cooked thoroughly, about 7-9 minutes.  Top with lightly browned lemon butter or Remoulade for dinner. Tartar Sauce with creme fraiche or sour cream for lunch. Add sprinkled fresh parsley and a light salad with mustard vinaigrette dressing.

SAUCE a la Deb

1 cup mayonnaise

3 Tbsp of Chili Ketchup

1 Teaspoon of Coleman’s Dry Mustard (more if you like it!)

1 tablespoons extra-virgin olive oil

1 tablespoon Horseradish

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

4 medium scallions, chopped

2 tablespoons chopped fresh parsley

1/2  teaspoon salt, or to taste

1/2 teaspoon ground black pepper

1 teaspoon capers, chopped (optional)