CRAB CAKES
By Dan Cannon / BBQbyDan

  Makes about 12 Thin/Medium Size Pan Fried Patties

• Empty Crab into a large mixing bowl, drain excess liquid

• Cut about 3 (+/-)  slices of Sourdough bread into small cubes with butcher knife.  Then put in a mixer and grind well to small crumbs

• Put the just ground small bread crumbs into a bowl. Slowly pour contents from 1 can of Chicken stock into the bowl with ground bread crumbs till saturated. Don't get to saturated, wring dry with hand. You will probably have a bunch left.  Save for other purposes.

• Now toss the moistened bread crumbs in the bowl with the Crab.  The stocks only purpose here is to moisten and add taste to the bread crumbs so they will enhance the Crab cake flavor  while not drawing moisture from the crab.

• Pour 1/4 cup of the toasted, processed (Prago type) Bread Crumbs into the  mix 

• Put all the remaining ingredients in the bowl with the Crab and dampened Bread Crumbs EXCEPT the remaining, 3/4 cup, (Prago type) Bread Crumbs and the Butter.  Mix everything fairly well. 

• You might fry a tablespoon portion to taste test for additional seasonings requirements, especially salt.

• Make roughly 12 thinner type patties out of the contents of the bowl. Thinner cooks better 

• Put the butter into a large Teflon type frying pan, melt, and bring to frying temperature as much as you can with butter.  Swish the butter around to even it out in the pan.

• Put the remaining (3/4 cup), toasted, processed (Prago type) Bread Crumbs, on a plate.  Take each individual patty in your hand and very generously, totally, cover one side, turn over, and totally cover the other side the same with the crumbs.  As each patty is completed put it in the frying pan.

• I typically fry for about 5 - 7 minutes on each side.  Salt as each side is turned over one last time (I like salt on my fried Crab Cakes).  Continue to cook till done and browned to your requirements.