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SEAFOOD RECIPE: Lesley's Crab Cakes

Crab Cakes
2-cans crab, or 1/2 lb
1/4-cup mayo
1/4-cup chopped celery
1/4-cup chopped onion
1/4-cup chopped red pepper
1-clove garlic, minced
1-egg
1-tsp Dijon mustard
2-tbsp chopped parsley
1/2-tsp Worcestershire sauce
3-dashes Tabasco sauce
Fresh ground pepper to taste
1/2-tsp baking powder
1/4-tsp dried tarragon
1/2-cup crushed Saltines, or Panko crumbs

Coating
1/4-cup cornmeal
1/4-cup flour
(or 1/2-cup Panko crumbs)

Mix all crab cake ingredients until combined
Divide equally into 4 and form patties
Dredge the patties into the coating mixture
Chill for about 1/2 hour
Add 2-tbsp of vegetable oil in a skillet just large enough to hold the patties; fry approximately 3 minutes per side or until coating is crispy and heated through
 

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