CRAB CAKES

1 LB. CRABMEAT

2 HEAPING TBS. MAYONAISE

2 EGGS, LIGHTLY BEATEN

½ TSP. WORCESTERSHIRE SAUCE

½ TSP. CAYENNE PEPPER

¼ TSP. SALT

½ SMALL ONION, GRATED

½ TBL. MUSTARD POWDER

18 RITZ CRACKERS, CRUMBLED (And Panko Bread crumbs, optional)

COMBINE ALL INGREDIENTS EXCEPT THE CRACKERS. ADD CRACKER CRUMBS

LAST. FORM IN TO PATTIES SMALLER THAN THE SIZE OF HAMBURGER PATTIES

OR H ORSD’OUVRE SIZE, DEPENDING ON HOW THEY WILL BE SERVED. PLACE ON

WAX PAPER; PUT IN REFRIGERATOR. (May pat panko crumbs on crab cakes for extra crunch.)

SAUTE IN FRYING PAN (370-375) ON A MEDIUM TO HIGH HEAT IN BUTTER and OIL

FOR 6-8 MINUTES PER SIDE – TURNING ONCE. MAKE SURE CRAB CAKES ARE CRISPY OUTSIDE

BUT MOIST AND JUICY INSIDE. MAKES ABOUT 8-10 HAMBURGER SIZE CAKES OR 15-18 H ORSD’OUVRES. SERVE WITH TARTAR SAUCE OR COCKTAIL SAUCE OR NUOC CHAM CHA GIO SWEETENED CHILI SAUCE.

Serve this over Mango-Corn Salsa (below)

Mango-Corn Salsa

1 Tbs. Olive oil

½ cup shoepeg corn

2 cups fresh mango, cut into ½ in. cubes

½ cup diced red onion

½ cup seeded and chopped tomato

2 Tbs. Grated lime zest

2 Tbs. Freshly squeezed lime juice

2 Tbs. Chopped fresh cilantro

½ tsp. salt

½ tsp. freshly ground black pepper

1 jalapeno pepper; remove seeds and membranes; minced

Mix all together. Serve on plate with Crab cakes on top.

Best if made 24 hours ahead.