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Crab Cakes Maria

• 1 egg
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• 1/8 teaspoon ground hot red pepper (cayenne)
• 1/8 teaspoon hot pepper sauce
• ½ teaspoon salt
• ½ teaspoon ground white pepper
• 1 pound backfin crab meat
• 3 tablespoons finely chopped fresh parsley
• 1 to 2 tablespoons crumbs made from bread or unsalted soda crackers
• flour for dredging
• vegetable oil for deep frying
• 1 lemon cut into wedges
• 1 lemon cut into wedges

In a deep bowl, beat the egg lightly with a wire whisk. Add the mayonnaise, mustard, red pepper, hot pepper sauce, salt and white pepper and whisk until the mixture is smooth. Then add the crab meat, parsley and crumbs, and very gently toss together with a fork. Try not to break up the crab meat. Leave lumps as large as possible.

Divide the mixture into eight equal portions, and shape each of these into a ball about 2 inches in diameter. Roll lightly in flour. Wrap in waxed paper, and chill the cakes for 30 minutes.

Deep-fry the crab cakes at 375 degrees until golden brown. Serve with lemon wedges and tartar sauce.

Serves 4.