Serves 4

This classic Maryland dish is traditionally made with Chesapeake Bay blue crabs, however any crab meat may be used.  It is a good thing to do with leftover crabmeat, if there is such a thing as left over crab meat.  There seldom is in my house.

About 1  ½ pounds shelled and flaked crab meat

About 1 cup of fresh bread crumbs

2 green onions, finely chopped including the greens

¼ cup minced fresh parsley

2 eggs, lightly beaten

¼ cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

A dash of Tabasco sauce, (optional)

salt and fresh coarse ground black pepper to taste

About 1 cup of fine dry breadcrumbs

2 tablespoons of butter

2 tablespoons of olive oil

Mix the first 10 ingredients together and form into 12 patties.  Roll each patty in the dry breadcrumbs.  Set aside.  Heat the butter and oil together in a heavy skillet and gently cook the crab cakes, 3 or 4 at a time for 2 to 3 minutes on one side.  Turn carefully and cook for another 2 to 3 minutes on the other side, then remove to a heated plate.  Continue until all are cooked.  Garnish with wedges of lemon and sprigs of fresh water cress.  Serve with Tabasco, Tatar Sauce.  These are excellent served with fresh corn on the cob.