Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         jumbo lump crabmeat
   1      pound         claw crabmeat pinch of basil
     1/4  cup           finely diced onions
     1/4  cup           finely diced celery
     1/4  cup           finely diced red bell pepper
   1      tablespoon    chopped garlic
     1/2  cup           mayonnaise
     1/4  cup           Creole mustard
     1/4  cup           chopped parsley
   1      pinch         thyme
                        cracked black pepper to taste
                        salt to taste
                        Worcestershire sauce to taste
                        Louisiana gold pepper sauce to taste
   1                    egg
   2      cups          bread crumbs
                        oil for pan frying

Preparation:

In a large black iron skillet heat oil over medium high heat. In a mixing bowl combine claw crabmeat, onions, celery, bell pepper, garlic, mayonnaise, mustard and parsley. Using a mixing spoon blend all ingredients until well incorporated. Add thyme, basil, pepper, salt, Worcestershire, Louisiana Gold and egg, stirring well into the crabmeat mixture. Fold in lump crabmeat, being careful not to break the lumps. Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture. Form the crab mixture into round patties, approximately one half inch thick and 2 1/2 inches in diameter. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown. Serve with remoulade, tartar or cocktail sauce. COMMENT: Lake Des Allemands was the first home of the Cajuns, once they decided to move from the Mississippi River into the swamplands of Louisiana. In addition to some of the finest hunting and fishing, this lake is known for its blue crab harvest each year. Though most often boiled with ears of corn and potatoes, pan fried crab cakes can be a wonderful change from the norm. SERVES: 8 Source: Chef John Folse