Crab Cakes
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Euell Gibbons

"Ordinary Crab Cakes are pretty plebian fare, but they can be excellent if one is generous with the crab meat and severely limits or completely eliminates the other ingredients.  At one time I added such things as chopped parsley, minced onion, chopped peppers, chopped celery, bread crumbs, and other things..., but by experimenting I gradually made the amazing discovery thatcrab cakes are much better when made of crab...."

1 beathen egg (for mechanical qualities)
4 c crab meat.

Mix thouroughly then shape it into little 1 1/4 inch balls with dampened hands. 

Palace in fridge for a couple ours to firm up.

Roll in fine cracker crubs and deep fry in 375 degree fat for 3 minutes.

"All the vegetables I formerly used are now cut into a tossed salad where they belong, and served with, not in, the Crab Cakes"

THIS WAS GOOD! especially with cajun remoulade.