...and then there was this
Sheila Lukins' Chesapeake Crab Cakes
12 slices of best quality white bread, crusts removed
1/4 cup olive oil, more if necessary
1 tbsp Old Bay seasoning
1 lb. fresh lump crab meat, picked over
1 scant cup of mayonnaise
1/2 cup finely diced onion
1/2 cup diced celery (1/4 inch)
1/2 cup diced red bell pepper (1/4 inch)
1 tbsp tiny capers, drained
1 tbsp chopped fresh flat leaf parsley
2 tsp finely grated orange zest
1 tsp Worcestershire Sauce
1/2 tsp dry mustard
1/8 tsp ground mace
dash of Tabasco
1 large egg, lightly beaten
2 tbsp of butter, more if needed
1. Preheat oven to 350 F. Cut the bread into 1-inch cubes and toss with 2 tbsp of the olive oil and Old Bay seasoning. Spread the bread cubes on a baking sheet in a single layer and bake for 10 to 12 minutes, or until toasted. Let cool for 30 minutes. Using a rolling pin, crush the cubes into medium-fine crumbs.
2. In a bowl, combine the crab, mayonnaise, onion, celery, bell pepper, capers, parsley, orange zest, Worcestershire, mustard, mace, Tabasco, and egg with 1/4 cup pf the bread crumbs.
3. Transfer the remaining bread crumbs to a shallow dish. Form the crab mixture into 12 cakes about 3/4 inch thick. Carefully dredge the cakes thoroughly in the bread crumbs. Arrange the cakes on a platter, cover with plastic wrap and refrigerate for at least one hour and up to eight.
So now it's official, Spring has truly arrived! Yay, Yay, Yay!