Crab Cakes

1 lb jumbo lump crab meat
4 Scallions, green part only, minced
1 Tbsp. chopped fresh herb, like Italian Parsley, Cilantro, or Basil
1.5 tsp. Old Bay
2 - 4 Tbsp. plain dry bread crumbs
1/4 cup Mayo
Salt and White Pepper
1 Large Egg
1/4 cup all-purpose flour
4 Tbsp. Veg. Oil

Gently mix crabmeat, scallions, herb, Old Bay, 2 Tbsp. bread crumbs, and mayo in a bowl, but don't break up the crab clumps. Season with salt and pepper, and gently fold in 1 beaten egg with a spatula to bind the mixture together. Add more crumbs if necessary.

Divide the mixture into 4 portions, shaped into a fat, round cake about 3" wide and 1.5" thick. Cover with wax paper and refridgerate for at least 1 hr. to hold them together, but can be chilled up to a day in advance.

Lightly dredge cakes in flour. Add oil to a med-high skillet until hot, but not smoking. Pan-fry the cakes until browned and crisp on the edges....4-5 min. per side.

Serve With:

1 Jalepeno
3 peaches
Sugar
Green Apple.
Honey

Slowly heat diced and pealed apples with honey to cook the apples. Add the chopped and pealedpeaches and minced jalepeno to taste to make a spicy remoulade. Temper the mixture with sugar for flavor.