3 eggs
1/3 c. dry sherry
7 drops Tabasco sauce
2 tbsp. mayonnaise
2 1/2 c. plain bread crumbs plus extra for breading
Salt and pepper to taste
1 lb. lump crabmeat
3 scallions, minced
7 drops Worcestershire sauce
1/3 c. lemon juice
1 tbsp. Dijon mustard
Old Bay seasoning if you want more zip

Mix together the eggs, scallions, sherry, Worcestershire, Tabasco, lemon, mayonnaise and mustard until smooth.

Add the crabmeat and gently mix in so that the crabmeat does not break up too much.

Gradually add the bread crumbs until the mixture becomes stiff enough to form a ball. Check the seasonings and add salt, pepper, and Old Bay as needed.

Form into 3 ounce cakes, dredge to coat in the remaining bread crumbs and refrigerate.

Pan fry until golden brown and serve with tartar or Remoulade sauce. Yield: 10 cakes.