Gus’ Party Crab Cakes

Texture Crab Cakes -Not Lump Meat Crab Cakes

Ingredients:

2 lbs. real crab meat.

Note: The white body meat of blue crabs is better in flavor

and texture for crab cakes than cheaper canned claw meat.

¼ cup Old Bay Crab Cake Classic.

¼ cup mayonnaise.

1-teaspoon of dry mustard.

1-teaspoon Worcestershire Sauce.

6 + good shakes Crystal Louisiana Hot Sauce!

Mix thoroughly all ingredients in large bowel to make paste.

Next add crab meat to ingredients.

Important, chop in crab meat and mix "thoroughly" with back

side of large spoon.  This breaks crab tissue down into a

fiberglass texture that will hold crab cakes together.

(These are not LUMP meat crab cakes and you'll be able to

taste and feel texture of crab meat.) If needed, add some 

bread crumbs to absorb extra mositure in crab

cake mix. Remove portion the size of a pin-pong

ball. Place portion between the thumb and middle finger and

mold into a small crab cake.  Then place cake in dish of House-

Autry Seafood Breader and fold Breader over and around

cake with fork.

Note: Fingers will become coated with breader and

require rinsing every crab cake.

If time allows you can chill in refg. 

Deep fry crab cakes in 350 degree oil until medium brown.

Serve with Heinz Zesty Cocktail Sauce.

Gus' Crab Cakes are Big Hit  Appetizer  at parties.

"Great over spaghetti." Make Crab Chilau

 with blue crab or stone crabmeat.

Called crab enchilada, but actually it's crab chilau.