Crab season is here! Woo hoo!

Here is my crab cake recipe. This makes some real crab cakes not those wimpy ones you get at Crabway or Crabmart that are made with minced crab or crab crumbs or just passed over a crab.

Get 2 good sized crabs from your crab man and have him clean and break them. Boil a pot of water with some sea salt added. Add the crab pieces to the boiling water and when it comes back to a boil, give it about 10-12 minutes.

While the crab is boiling, using some French or Italian bread, tear bread into small, less than dime size pieces – you need three cups of these.
Put the bread into a mixing bowl along with all the ingredients below.

2-3 chopped scallions, about 1/4 cup
2 tbl good, hot salsa (You should see actual pieces in the salsa. If it is smooth like V8 juice it is not the right kind.)
1 tbl Dijon mustard
2 tbl mayonnaise
1 tbl A1 sauce
1/2 tsp Red pepper flakes
1/4 tsp Horse radish
1/4 tsp Pepper
2 eggs

Fold the ingredients so all the bread is moist.

By now the crab is done. The crab claws and legs will most likely be red. Run cold water over the crab, still in the original pot, to stop the boil and cool the crab enough to handle. Remove the crab meat in the largest pieces possible. You should have close to 1 pound.

Fold the crab into the ingredients until it is mixed in well.

Now you are ready to cook. Use a medium hot skillet with just enough olive oil to cover the bottom. Add a tbl of butter for flavor. When hot, form the crab mix into hamburger size or smaller patties. The thickness should be about hamburger size also – not too thick. The patties will want to fall apart in your hand due to the large crab pieces so carefully put them into a skillet. Once cooking, they will stay together. Cook about 4 minutes on each side or until they turn golden brown.

You should end up with 8-10 crab cakes.

Serve with a very dry, well shaken martini. Enjoy!

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