3 tb Butter
1/4 c Finely chopped onions
1 lb Jumbo lump crabmeat; picked
; remove cartilage
1/3 c Fresh bread crumbs
1 lg Egg; lightly beaten
1/4 ts Hot red pepper sauce
Freshly ground pepper
1.In a medium skillet, heat 1 tablespoon of the butter over medium heat.
Add the onion. Cook, stirring occasionally, until tender, about 4 minutes.
Transfer to a medium bowl.
2. Add the crabmeat and sprinkle on the bread crumbs. Pour the egg and hot
pepper sauce on top. Season with salt and pepper to taste. Using your
hands, gently mix, being careful not to break up the crabmeat any more than
necessary. Form the mixture into 6 patties, about 3 inches in diameter.
Place on a wax paper-lined baking sheet. Cover with plastic wrap and
refrigerate for 1 hour (this helps the crab cakes hold together).
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3. Position the rack about 6 inches from the