Cape Charles Crab Cake

• 16oz container of lump crab meat
• 3/4 cup milk
• 1 tbsp butter
• 1/2 tsp dry mustard
• 2 tbsp minced onion
• 1/4 tsp celery salt
• 1/8 tsp Accent flavor enhancer
• 1/2 tsp prepared horseradish
• 1 tsp soy sauce
• 1/4 tsp white pepper
• 1 tsp dry sherry wine
• 15 saltine crackers
• cracker crumbs

To make Cape Charles Crab Cakes

1. Pick over crab meat for shell and cartilliage using care to keep lumps together.
2. Combine the milk, butter, mustard, onion, celery salt, Accent, horseradish, soy sauce, white pepper, and sherry in a non-stick saucepan.
3. Heat the milk mixture to a boil, stirring continually. Remove from heat.
4. Crumble the crackers into the hot milk mixture. Let cool to touch.
5. Add crab meat and form into 6 crab cakes. Sprinkle top of each cake with a little cracker crumbs. Place on a broiler pan, and broil each side of crab cake about 5 minutes (or until browned).
6. Remove cooked crab cakes from broiler, and serve on a kaiser roll with tarter sauce. Or serve the crab cake bun-less with a little tarter sauce and a lemon wedge.

Recipe make 6 servings of crab cakes. Serve crab cakes with fresh steamed corn on the cob.