Art's spicy crab cakes

Yield: 2 Servings

Measure Ingredient
1 pounds Lump crabmeat
2 Whole eggs; beaten
¼ bunch Scallions; bias cut
2 tablespoons Mayonnaise
¼ teaspoon Mustard
2 Cloves garlic; minced
¼ Lemon; juice of
½ teaspoon Dry mustard
¾ teaspoon Old Bay Seasoning
½ teaspoon Onion powder
¼ teaspoon Ground chipolte pepper
¼ teaspoon Cajun seasoning
¾ teaspoon Baking powder
2 tablespoons Bread crumbs (or more if too moist)
Cornmeal
Salt and pepper
Old Bay Seasoning
Peanut oil

Combine all wet ingredients except crab meat, mix well. Add dry ingredients to the wet mixture, mix well. Let mixture sit for 20 minutes. Add crab meat to the mixture. Mix well. Portion into 4 cakes. Dust with cornmeal seasoned with salt, pepper and Old Bay and pan fry in ¼ inch of peanut oil.

This is an adaptation of a wonderful recipe from the Blue Point Bar & Grill in Duck, NC.

Recipe by: Art Guyer

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Art Guyer" <Beach_Bum@...> on Oct 27, 1997

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