Kk's Crab Cakes

Ingredients

• 1 lb crabmeat, jumbo lump
• 2 tablespoons onions, finely chopped
• 2 tablespoons butter
• 1 tablespoon parsley, finely chopped
• 5-6 dashes Tabasco sauce
• 5-6 dashes hot sauce, such as Frank's
• 1 drop worcestershire sauce
• 2-3 tablespoons finely crushed saltines
• 1/4 cup mayonnaise
• 1 egg
• salt and pepper, to taste
• 1/2 cup dried breadcrumbs
• oil, for pan frying

Directions

1. 1

   Saute the onion in the butter until translucent, 2-3 minutes. Toss the onion/butter mixture, crab, parsley, seasonings, cracker crumbs and mayonnaise together in a bowl. Season with salt and pepper, then add the egg and gently mix together.

2. 2

   Form into crab cakes and place on a plate to chill for about 1/2 hour. This step is very important or the cakes will not hold together when cooking.

3. 3

   Put bread crumbs on a plate and press each crab cake into the crumbs, coating both sides.

4. 4

   Fry crab cakes gently on both sides using medium heat until nicely brown and crispy. Don't fry them too fast.

5. 5

   Serve with tartar sauce or cocktail sauce, if you must.