CRAB CAKES

Not only do I need to be inspired by the food I cook with, but I need to love the final product.  I have had several trials with crab cakes that I have been told were good.  I did not love them.  I finally have the recipe I LOVE!  It is a inspired by the Chicken of the Sea recipe.  These crab cakes are good with either cocktail sauce, or just a touch of lemon.  They are moderately seasoned, moist on the inside and crispy on the outside.

INGREDIENTS:

1 lb lump crab meat
3 egg whites
1 egg
2 T mayonaisse
1 T horseradish stoneground mustard
1 t mustard powder
1 t Old Bay
1/8 t cayenne
1 lemon
1 c panko
3 T bacon drippings

DIRECTIONS
1)  Put crab in a colander to drain

2)  Mix mustard powder, old bay, cayenne and egg whites together and whip until soft peaks form

3)  Juice 1/2 of lemon over crab, wedge remaining half for service

4) Fold mayonnaise, mustard and egg yolk into egg whites

5)  Fold crab and 1/2 c panko into egg mixture

6)  Preheat pan on high

7)  Make crab mix into 2 T patties, then gently roll in remaining Panko

8)  Melt 1 1/2 T bacon dripping in pan, put half the crab cakes in and cover until the first side is golden brown.   Flip the crab cakes and once again cover until golden brown and remove from pan.

9)  Repeat step 8 with second half of crab cakes

10)  Serve with lemon wedges and cocktail sauce