Crab Cakes

This is one of my recipes that alot of my friends have been requesting. These crab cakes are so big that you can only eat one, but you will crave more. These crab cakes also make the best crab meat po-boy that you have ever eaten. These are so easy to make, I'm sure that you will make these all of the time.

Ingredients:

2 Cups of Italian bread crumbs
3 1/2 Tablespoons of Old Bay Seasoning
1 LB. Can of crab, claw meat
4 Large heaping spoons of mayo
2 Tablespoons of mustard
2 Eggs (beaten)
1/4 Cup of creole seasoning (The Trinity... onions, bell peppers, and celery)*
Yields about 7 to 8 crab cakes.

Recipe:

In a large mixing bowl, place the 2 cups of bread crumbs and the Old Bay Seasoning and mix them together. In a small saucepan saute' the creole seasoning in either butter or evoo, until the onions and peppers are tender. Then add the creole seasoning and the remaining ingredients to the mixture. Mix everything until the mixture is moist all the way through. You may have to add a little mayo to get the mixture moist enough. Once you have it mixed together, pinch enough of the mixture to fill the palm of your hand and form it into a pattie and place on a cookie sheet lined with wax paper. Once you have made all of the patties, place them in the refrigerator for approximately one (1) hour. After an hour, remove the patties from the refrigerator and fry them in a small amount of olive oil, until they are golden brown. Serve them with you favorite remolude sauce and enjoy.

Note: For left over crab cakes, heat them in the oven on 300 degrees for approximately 15 minutes or until heated through.

* Creole seasoning. You can find this in most grocery stores in the produce section, which is already chopped up. It is a great time saver.