Crab Cakes

    2 eggs, slightly beaten

    1 LB Back Fin, Lump, or Dungeness
 Crab meat, picked over for shells

    1 cup fresh bread crumbs, plus 1 cup
 or more for coating the cakes with

    ²/₃ cup (scant) Mayonnaise

    4 rounded Tbsp minced onion

    2 rounded Tbsp minced celery

    2 rounded Tbsp minced red bell pepper

    The zest & juice from lemon

    1 tsp. Worcestershire sauce

    2 tsp. Old Bay Seasonings

    salt & pepper to taste

    Pinch granulated garlic

    Hot sauce, such as tobacco sauce

    2 Tbsp fresh dill weed, or 1 dried

    Italian parsley, chopped, (optional)

    Vegetable oil, for cooking the crab cakes

1)    Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasoings in a bowl. (Do not over mix.) 2)    Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley. 3)    Form the crab mixture into cakes and roll in the bread crumb/parsley mixture. 4)    In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side

Serve hot with Remoulade Sauce on the side Makes about 8 medium sized cakes