Title: Gorgeous Flavor Crab Cakes
Categories: Seafood
Yield: 8 -12 serves

3	tb	Butter
1	md	Onion, finely chopped
2	lg	Eggs
1/4	c	Mayonnaise
1/4	c	Minced, whole scallions
1/4	c	Chopped fresh parsley, plus
		. more for garnishing
2	tb	Fresh lemon juice
1	ts	Tabasco sauce
1	ts	Dry mustard
1/2	ts	Salt
1/4	ts	Black pepper
1	c	Fine soda cracker crumbs
		. (from about 28 crackerrs)
1	lb	Fresh lump crab meat, picked
		. over carefully
2	tb	Vegetable oil

Melt 1 tablespoon butter in small skillet over moderate heat. Add onion, saute until softened and lightly browned, about 5 minutes. Let cool to room temperature.

In a large bowl, wisk together eggs and mayonnaise. Stir in scallions, parsley, lemon juice, Tabasco, mustard, salt, pepper and 1/4 cup cracker crumbs. Gently stir in sauteed onion and crab, keeping crab pieces as large as possible. Season to taste.

Put remaining cracker crumbs in medium bowl. To make 3-inch ["] cakes, use 1/3 cup of the mixture for each; for 2-1/2" cakes, use 1/4 cup, and for 1-1/2" cocktail cakes, use a generous 2 tablespoons. Measure crab mixture and shape into patties. One at a time, put them in cracker crumbs, turning once to coat. Reshape if necessary and place on platter or waxed paper. If making ahead, cover and chill.

Place large heavy skillet over moderate heat. Add 1 tablespoon of remaining butter and 1 tablespoon vegetable oil. Add half of the crab cakes and cook until crusty and deep golden brown on one side, 3 to 5 minutes. (Tiny ones will take only 2 to 3 minutes per side.) Turn and brown for 3 to 4 minutes longer. Drain on paper towels.

Add remaining butter and oil to the pan and cook remaining crab cakes. Drain briefly. Sprinkle lightly with chopped parsley before serving.

Makes 8 to 12 (2-1/2 to 3") or 18 (1-1/2") cakes.

Nutritional analysis per serving (based on 8 servings): 232 CALORIES; 16.7g FAT (4.8g SAT); 88mg CHOLESTEROL; 784mg SODIUM. Percentage of calories from fat: 65.

From "Jim Fobel's Big Flavors" by Jim Fobel (Clarkson Potter, $19.95) (as reported by Robin Mather in "The Detroit News," as seen in "The Olympian," 3/22/95).

Typed for you by Iris Grayson

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