Crab Cakes

Ingredients

1 8oz jar Boss Crab Meat
1/2 cup crushed saltine crackers
1/4 cup mayonnaise
1 egg
1 tablespoon Dijon Mustard
1 tablespoon Worcester Sauce
1 dash Tobasco Sauce
Vegetable Oil for frying







Directions

Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
In a small bowl, mix  1/4 cup mayonnaise, 1 egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce and a dash of Tobasco Sauce.

Pour the mayonnaise mixture over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
Let the mixture sit for 2-3 minutes. before forming cakes.

Form the cakes by hand into about 3 inches in diameter and 3/4 inches thick. Do not pack the mixture too firmly.
The cakes will be loose yet still hold their shape.
Place the cakes on a tray lined with parchment paper and refrigerate for at least 30 minutes to 1 hour.
Prepare to fry, pour vegetable oil into skillet and heat, it is important to have the oil hot,
Saute crab cakes until golden brown.
Gently remove and place on a paper towel to drain.
Serve immediately with tartar sauce (Ken’s tartar sauce is very good).

Tartar Sauce

Ingredients
1 cup mayonnaise
1/2 cup finely chopped dill pickles
1/4 cup minced onion
2 tablespoon chopped parsley
1 tablespoon pickle juice

Mix all ingredients together or buy a good tartar sauce, Ken’s is excellent