CRAB CAKES

2    6 oz. cans of Orleans Lump crabmeat or other brand - drain the liquid and reserve.
½ cu. Plain bread crumbs
1 whole egg
½ tsp. Gulden’s mustard
2 tsp. Malt vinegar
½ tsp. dried basil
½ tsp. parsley flakes
2 tbs. Lemon juice
1 tbs. Smart Blend, not melted
1 tsp. Sea Salt with iodine
½ tsp. coarse black pepper
Mazola corn oil

In a large bowl, flake lump crabmeat slightly then mix and add dry ingredients. Beat egg in separate bowl and add mustard, Smart Blend and lemon juice. Pour mixture into crabmeat and stir. Add bread crumbs; mix. Sprinkle with reserved clam juice to hold meat together. Form four (4) large crab cakes on lightly floured dish. Preheat oil and cook crab cakes 4 minutes each side until brown. Serve hot.

Enjoy the feast!