Co-Op Recipe Favorites

Nuthin' But Crab Crab Cakes

8 adult servings and 8 children's servings

These crab cakes are a favorite with the dinner co-op families. Tracy Johnston uses an empty tuna can to form the adult-size crab cakes and a star-shaped cookie cutter to make the kid-size ones. She serves them with cole slaw on the side and remoulade sauce for dipping. Back fin crab meat is a fine choice for this recipe and less expensive than lump.

2 pounds crab meat

3 tablespoons Dijon-style mustard

2 eggs, lightly beaten

3 tablespoons mayonnaise

4 tablespoons dried finely crushed bread crumbs

Red hot pepper sauce to taste, such as Crystal hot sauce

11/2 teaspoons black pepper

1 tablespoon spice blend, such as Emeril's Original Essence (may substitute other seasoning mix, such as Tony Chachere's or Old Bay)

Sea salt to taste

Butter and olive oil for frying

Tasty Remoulade (recipe follows)