Sr. Gloriamarie asks:
> I have a pound of lump crabmeat from Costco....So who has  
> (a) really goodcrab cake recipe?

Well, I made 30# of crab cakes today.  
I'll try to convert the recipe for 1 lb.

 Todd's Crab Cakes 
Printer version of this recipe  
 
1/3 c Mayonnaise
1/2 tsp Dry Mustard
1 TBSP Worcestershire Sauce
2 TBSP Dijon Mustard 
  (the kind with horseradish is great for this recipe)
a pinch of Cayenne Pepper
1/4 tsp Black Pepper
1 whole Egg, lightly beaten
1/4 c each Celery and Onion, very finely minced 
  (use a food processor, if you have one)
1/2 tsp Old Bay Seasoning
3-4 cups Panko Bread Crumbs (course Japanese bread crumbs, 
usually in the ethnic foods section or at any Asian market)

Mix crabmeat well with all ingredients, reserving half of the Panko 
crumbs.  Drop about 3 ounce portions of crabcake mix into the remaining 
Panko crumbs to coat well.  Press into cakes and deepfry until golden 
brown.

These are especially well paired with Creamy Cole Slaw and Remoulade 
Sauce.

An easy Remoulade can be made with equal parts French Salad Dressing 
and Prepared Mustard (again, the Horseradish Dijon works really well 
here) and a good shake or two of Paprika, Celery Salt, Worcestershire 
Sauce and some minced onions or scallions.  Squeeze in the juice of one 
lemon and you're good to go.

Peace,
Todd, a/BSG
Date: Sat, 30 Jun 2007 
Subject: [Anglican]  Crab Cakese

I forgot to mention...

It's important to squeeze as much moisture out of the crabmeat as 
possible.  If the crab mix seems too loose, just add more Panko crumbs.