Crab Cakes - serves 4

1 pound crabmeat
1 egg, lightly beaten
1 1/2 tsp Dijon mustard
Cayenne pepper to taste
2 tbsp minced scallions
2 tbsp minced parsley
6 tbsp mayonnaise
2 tbsp fresh lemon juice
1 1/2 cups fresly made bread crumbs
1/4 pound butter
1/4 cup vegetable oil

In a large mixing bowl mix together the crab, egg, mustard, cayenne, scallions, parsley, mayonnaise, and lemon juice. Mix well, using your hands, and taste and correct seasonings as you are mixing the cakes.
The mixture should have a little bite and sparkle of flavor to round out the crab.
Pat the crab mixture into about 12 small cakes. Spread the crumbs on a piece of wax paper. Heat the butter and oil in a large skillet over medium-high heat.
Coat the cakes in crumbs on all sides, then put them in the hot fat and fry until golden, turning so all sides are crisp and brown 3 minutes on each side. Serve hot.