Crab Cakes

I am always on the look out for the absolute perfect crab cake. I've found a few over the years that were good, a couple that were great, but I've never found one that made the skies part, the sun shine and a chorus of angels sing. (Ok I've HAD crab cakes that did that - at one particular restaurant we visit every year in Myrtle Beach, SC - but haven't yet found my own perfect receipe for them and they wouldn't give me their recipe when I asked a few years ago.)

This one is from Southern Living back in 2005.

It's a double-use recipe. They offer the suggestion of making crab cakes with it, but also using it to make stuffed jumbo shrimp. Both sound excellent to me!

Crab Cakes

3 white bread slices
1/4 cup mayonnaise
1 large egg
1 teaspoon baking powder
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon parsley flakes
Pinch of pepper
Dash of hot sauce
1 pound fresh jumbo lump crabmeat, drained and picked
1/2 cup vegetable oil

Pulse bread in food processor 6 times or until coarsely crumbled.

Whisk together mayonnaise and next 9 ingredients in a large bowl; gently fold in breadcrumbs and crabmeat (being careful not to break up crab). Shape mixture into 6 patties; place on a baking sheet. Cover and chill at least 1 hour.

Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden.

Yield: Makes 6 cakes