Cajun Crab Cakes

Who likes crab cakes? I'm way in the back raising my hand. Crab cakes bring back so many memories. One taste of these and you feel like you're on vacation and just ate something really special. Let's get them started, we all need to be on vacation and to feel special.

Crab Cakes -

The most important ingredient of course is the crab meat - you'll need 1 lb.

Saute in 2 tablespoons of extra virgin olive oil 1/2 onion, 1/2 red bell pepper, 1-1/2 stalks of celery, 2 tablespoons celery leaves all very finely chopped. When the veggies begin to wilt, add 1 tablespoon minced garlic and salt and black pepper. Saute another 2 minutes, remove skillet from heat and let stand for about 5 minutes to cool just a bit.

While the veggies are cooking and cooling, in a large bowl, mix together, 1/4 cup of Kraft Mayo (and please in the name of all that is good and special about seafood, DO NOT use Miracle Whip), 1 egg, 5 dashes of Crystal or Frank's Hot Sauce, salt and a pinch of cayenne. Mix together with a fork until completely blended and set aside.

In another bowl add one cup of all-purpose flour and season with 1-1/2 teaspoons of cayenne and set aside. Now add 1/2 cup of Italian bread crumbs to the mayo mixture and blend. Once completely blended, add in the veggies and mix together thoroughly. Now it's time to add the crab meat - YUM! Gently fold the crab meat into the mixture being careful not to break up the lumps.

Form the mixture into patties. If the mixture feels too wet, add more bread crumbs until the consistency feels a little firmer. Dust the patties in the seasoned flour and fry in hot vegetable or peanut oil approximately 3 minutes per side.

Look at the crab meat lumps! The smell is amazing too.

Remove from oil and drain on paper towels and serve. Actually this makes 8 patties, I still have four more cooking. I just couldn't wait to show you the finished product and maybe scarf one while no one was paying attention.