Crab Cakes

Here’s a pretty good crab cake recipe:

2-4 tablespoons cracker crumbs
¼ cup finely chopped green onions
a dash of Cajun seasoning or paprika
1 lb. backfin or lump crabmeat
½ cup sour cream
1 teaspoon Worcestershire sauce
a dash of Tabasco sauce

(Lemon Butter Parsley - recipe below)

Mix the cracker crumbs, green onions, and a dash of Cajun seasoning or paprika. Using a rubber spatula, gently fold in the crabmeat, sour cream, Worcestershire sauce and Tabasco sauce. Form the mixture into six crab cakes and place on a baking sheet that has been sprayed with vegetable cooking spray or very lightly oiled. Bake for 10 to 15 minutes at 400 degrees F. Top each serving with Lemon Butter Parsley Sauce.

Lemon Butter Parsley Sauce

1 stick butter
2 tablespoons chopped fresh parley
1 tablespoon lemon juice
1 tablespoon white wine
½ teaspoon salt
½ teaspoon pepper
a dash of Worcestershire sauce
a dash of Tabasco sauce.

Melt butter in saucepan and mix in parsley, lemon juice, white wine, salt, pepper, Worcestershire sauce, and Tabasco sauce. Simmer briefly over low heat.

Serves 6

Recipe from Al Olinde, Salisbury, MD