A part of my sales & marketing job includes doing promotional cooking segments on the local television morning news programs. This usually entails getting up very early in the morning, schlepping various ingredients and accoutrements to a television studio, and finally whipping something up live on the air while making chatty small talk with a weatherman. I can't say I enjoy it and am always extremely relieved when it is over. I never tell anyone (not even my mother) that "I'm going to be on TV" because I'm hoping no one I know recognizes me, especially with the rear view mirror make-up job I'm usually wearing.All this aside, I've come to depend on the ever reliable Crab Cake recipe (below). It's got enough ingredients to look like I'm actually cooking
something. I can throw it all into one bowl. And it cooks up after a few minutes in a pan, just in time for the perky morning anchor to say, "Yum!" Thought I'd share it with all of you and who knows...if I learn to cook...

CRAB CAKES1 lb. Jumbo Lump Crabmeat 1 Cup Seasoned Bread Crumbs
1 Tbsp. Parsley 2 Tbsp. Mayonnaise
1 tsp. Dijon Mustard 1 Whole Egg, beaten
1/2 tsp. Worcestershire Sauce 1/4 tsp. Tabasco Sauce Butter for Pan
Directions: Drain crabmeat of all excess liquid and place in a bowl. Add breadcrumbs and toss to distribute evenly. Add remaining ingredients to crabmeat mixture. Mix gently to combine all ingredients. Divide evenly into six portions and form into balls. Flatten slightly to 1” thick - but do not make perfectly flat. Place portioned crab cakes on a non-stick saute pan, slightly oiled with butter. Cook on first side approx. 3 minutes on medium heat, flip and finish cooking until outside is a golden brown. Place crab cakes on plate & garnish with lemon & tartar sauce. Enjoy!


CRAB CAKES

















































































