Gus’ Party Crab Cakes

Ingredients:

2 lbs crab meat (blue crab or stone crab meat)

¼ cup Old Bay Crab Cake Classic

¼ cup mayonnaise

1-teaspoon of dry mustard or 2–teaspoons mustard

1-teaspoon Worcestershire Sauce

6 good shakes Crystal Louisiana Hot Sauce for heat!

Mix thoroughly all wet ingredients in large bowel.

Add crab meat.

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, but you can taste and feel testure of crab

meat.) If needed, add just enough bread crumbs or House-Autry

Seafood Breader mix to absorb extra mositure in crab cake mix.

If time allows, chill in refg. for 2 hours. 

Remove portion the size of a pin-pong ball and roll in House-Autry

Seafood Breader. Place portion between the thumb and middle

finger and mold into a small crab cake.  Note: Fingers will

become coated with breader and will require a rinse

every other crab cake.

Chill in refg. for 2 hours. 

Deep fry crab cakes in 350-375 oil until medium brown.

Serve with Heinz Zesty Cocktail Sauce.

Crab cakes are diffently Big Hit at parties.