Damsel in dis Dress wrote:
> I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol


It's almost impossible to ignore a challenge, Carol, so here is a
recipe that I tried and really liked, I made them smaller and served
them as appetizers with a nice selection of wines. ) And booze,
for the ones who wanted something stronger.



The Honorable Barbara A. Mikulski

United States Senator, Maryland

Specialty Recipe

Barbara's Favorite Crab Cake Recipe



Ingredients
1 pound jumbo lump or backfin crab meat
3 slices white bread
1 Tablespoon mayonnaise (light)
1 Tablespoon Dijon mustard
2 teaspoons Old Bay or Wye River seasonings
1 Tablespoon snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard or cocktail sauce

Beat the egg in a bowl. Remove the crusts from the bread
and break the slices into small
pieces. Add to the egg. Mix in the mayonnaise, Dijon
mustard, Chesapeake seasoning and
parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over
the top. Gently toss or fold the
ingredients together, taking care not to break up the
lumps of crabmeat. Form the cakes by
hand or with an ice-cream scoop into 8 mounded rounds
about 3 inches in diameter and
3/4-inch thick. Do not pack the mixture too firmly. The
cakes should be as loose as possible
yet still hold their shape. Place the cakes on a tray or
platter covered with wax paper, cover
and refrigerate for at least 1 hour before cooking.

Fry the crab cakes: Pour oil into a heavy skillet to a
depth of about 1-1/2 inches. Heat the
oil and fry the crab cakes, a few at a time, until a
golden brown, about 4 minutes on each side.
Remove with a slotted utensil to paper towels to drain.

Or broil: Slip then under a preheated broiler until nicely
browned, turning to cook evenly,
about 4 to 5 minutes on each side.

Or saute: Heat a small amount of clarified butter or olive
oil, or a combination, in a skillet
and saute the cakes, turning several times, until golden
brown, about 8 minutes total cooking
time.

Serves: 6