Crab Cakes

1 roll of butter crackers, crushed finely
2 large eggs
3 to 5 tablespoons mayonnaise
2 green onions, white and green parts, minced
1 stalk of celery, minced
1/2 red or green bell pepper, minced
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
juice of one lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 pound of lump crab meat
oil and butter for pan frying

Instructions:

In a medium-size bowl, mix together the eggs, mayonnaise, scallions, celery, bell pepper, mustard, Worcestershire, lemon juice and the seasonings.  Stir in about 1/4 cup cracker crumbs. Add the crab meat and mix gently. If the mixture is too dry, add a little more mayonnaise. (Add additional mayonnaise if the mixture will not hold together and is still dry.) Shape the mixture into 10 patties for dinner portions or 20 tiny cakes for appetizers.  (Each person should be served a couple of dinner cakes if it is a main course)

Line a baking sheet with plastic wrap.  When making the patties, lightly sprinkle them with a little cracker crumbs and place crumb side down on plastic wrap.  Then sprinkle the tops with more cracker mixture, wrap air tight and freeze for several hours on the tray.  When frozen, wrap cakes individually for use when you want them.

To cook, heat a large skillet barely coated with oil and a tablespoon of butter over medium heat. Add the frozen crab cakes and cook covered until golden on the bottom, about 10 minutes on each side. Serve immediately.

Yield: Makes 5 dinner servings or about 10 appetizer servings if you are serving other appetizers

This recipe can easily become stuffed Cremini mushroom caps with the addition of about 1/2 cup Parmesan cheese and 1/4 to 1/2 cup chopped mushroom.  Simply take the crab mixture with some added Parmesan and chopped mushroom, put it in hollowed out Cremini or button mushroom caps and top with cracker crumbs mixed with Parmesan cheese.  These can be frozen on the plastic lined baking sheets or simply baked in a 375 degree oven on parchment lined baking sheet for about 20 to 30 minutes until hot and lightly browned.