Granny's Crab Cakes
1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying
Remove any shell from crab. In a medium bowl, toss together crushed Saltine
cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over
mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on
cookie sheet for at least one hour so they will set up. Sprinkle lightly with
cayenne or Morton's Hot Salt and onion powder.
In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until
both sides are nicely browned (about 10 minutes).
The reality of truth is not to be bought, to be sold, to be
repeated; it cannot be taught in books. It has to be found from moment to
moment, in the smile, in the tear, under the dead leaf, in the vagrant thought,
in the fullness of love.
- J. Krishnamurti