Crab Cakes

Source: Cindy -- recipe from the Manhattan New School Cookbook

1 egg

2 tablespoons mayonnaise

1/2 teaspoon dry mustard

pinch cayenne pepper

dash Tabasco sauce

1/2 teaspoon salt

1 pound fresh or canned lump crabmeat

2 tablespoons minced cilantro

12 unsalted white soda crackers -- crumbled

1/2 stick butter

4 tablespoons peanut oil

2 lemon wedges

plain bread crumbs

fresh ground pepper

SPICED MAYONNAISE:

1/2 cup mayonnaise

1 tablespoon cilantro -- finely chopped

2 tablespoons hot sauce

Mix the egg in a large bowl. Add mayo, mustard, cayenne, Tabasco, salt, and pepper. Continue mixing until creamy. Add crabmeat, cilantro, and crumbled soda crackers. Toss lightly but mix thoroughly. Divide mixture into 8 portions: shape into small patties and pat with bread crumbs. Refrigerate for one hour. For Spiced Mayo: blend together the mayonnaise, cilantro, and hot sauce until creamy.

Fry crab cakes in butter and oil, turning once. Brown the cakes on each side. Serve with lemon wedges and Spiced Mayo on the side.