Uncle Tad's Perfect Crab Cakes

Uncle Tad is also known as my older brother Tad. He is an exceptional cook and is responsible for many of my best recipes and almost all of my knowledge on fish cooking techniques. This is the recipe he uses for crab cakes and I can honestly say they are the best I have ever had.


Ingredients:
    2  Eggs
    1 tsp  Old Bay seasoning
    1/2 tsp  Coleman's powdered mustard
    1/2 tsp  Sea Salt
    1/4 tsp  Cayenne Pepper
    1 T.  dried Parsley Flakes
    1 T.  fresh Lemon Juice
    2 T.  Real Mayonnaise
    1 1/2 c.  Panko Bread Crumbs (divided)
    1 lb  Back-fin or Lump Crab Meat

Directions:

1. In a bowl that can hold all of the ingredients, beat the eggs then add the next 7 ingredients (up to the mayonnaise).
2. Add 3/4 cup of the Panko bread crumbs and mix (that is not ALL the crumbs).
3. Fold in the crab meat gently, do not over mix.
4. Put the remaining Panko bread crumbs in a shallow bowl or dish.
5. Line a tray or plate with wax paper.
6. Form 6 or 7 a patties from the mixture and press each into Panko bread crumbs. Flip each over and repeat on the other side.  
7. Place them on the wax paper lined plate.
8. Place the patties in the fridge and let set up for at least 2-3 hours.
9. Deep fry or pan fry with peanut oil until golden brown.

Note: this is an excellent receipe to use in stuffed flounder.  Just skip the Panko crumb coating step.