Cape Hatteras Crab Cakes

• 16 ounces of lump or back fin crab meat
• 3 slices of bread, crust removed, and crumbled
• 2 eggs
• 1 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• Dash of Tabasco sauce
• 1 tsp prepared mustard
• 1/2 cup real mayonnaise
• 1/4 cup fresh parsley, minced fine
• 1/3 cup onion, minced fine

To make Cape Hatteras Crab Cakes

1. Combine the eggs, Worcestershire sauce, cayenne pepper, Tabasco sauce, mustard, mayonnaise, parsley and onion in bowl. Mix to combine well.
2. Gently fold in the crab meat, and mix by hard trying to keep as many of the lumps of crab meat together.
3. Form into 4 - 6 crab cakes and place on wax paper.
4. Broil crab cakes for 5 -6 minutes per side. Watch careful so as not to burn the crab cakes.

Recipe makes 4 to 6 crab cakes depending on the size you prefer. Most crab cakes at seafood restaurant would be 6 crab cakes to the pound.

A 1/4 pound crab cake (4 to a pound) makes a nice meal for one. These crab cakes can be made smaller, such as 8 to the pound, in which case each person would be served two crab cakes.

If desired, sprinkle tops of cooked crab cakes lightly with a seafood seasoning.