CRAB CAKES

1 (16 oz.) can wild lump crabmeat, drained, flaked and cartilage removed, 1 cup toasted sourdough bread, crumbled, 2 large eggs, beaten, 3 tablespoons mayonnaise, 1/2 teaspoon yellow mustard, 1/2 teaspoon hot sauce, 3 tablespoons heavy whipping cream, 1/8 teaspoon Worcestershire sauce, 1 fresh green onions, finely chopped, 1 1/2 tablespoons fresh lemon juice, 1/4 cup Panko breadcrumbs, 1 teaspoons seafood seasoning, 1 teaspoon Cajun seasoning salt, flour for dredging, peanut oil, for frying.

In a bowl add the eggs, mayonnaise, mustard, Worcestershire sauce, hot sauce, and breadcrumbs. Mix well with a fork.  Add the cream, lemon juice, green onions, and seasoning salt. Add the crabmeat, mix well, be sure to leave some clumps of crab. Scoop up a heaping ice cream scooper of the crab mixture. Form small patties about 1 to 1 1/2 inches in diameter.  Place the patties on a cookie sheet and refrigerate for 30 minutes.  This process is critical, for it allows the crab cakes to firm up. Pour the breadcrumbs into a bowl.  Dredge the crab in the flour, make sure the cakes are coated on all sides.  Get out a heavy skillet.  Add about 2 inches of oil into the skillet.  Heat the oil to 400 degrees.  Add the cakes to the skillet do not crowd them, fry for about 3-4 minutes on each side or until they are golden brown and crisp. Remove from the skill set aside to drain on a wire rack.

Serve these crab cakes with lemon wedges, dirty rice, steamed asparagus, spicy tartar sauce, and a  flute of ice-cold champagne.