CAJUN CRAB CAKES
 
1 lb. fresh backfin crabmeat 
3/4 cup plain breadcrumbs 
1 stalk celery,minced 
6 drops Tabasco or other Louisiana hot sauce 
2 eggs 
1/2 tsp. salt 
Grated zest of 1 lemon 
3 Green Onions minced 
Freshly gound pepper 
Oil for frying 
 
Remove all shells from crabmeat. 

Combine all ingredients except crabmeat into a large bowl. 

Fold in crabmeat, form the mixture into 2-inch patties, and 
lay them on a baking sheet in a single layer.
 
Heat about 1 inch of oil in a large frying pan. 
When the oil is hot enough, a small ball of the crab cake 
mixture will "dance" in the pan. 

Fry the crab cakes in batches in a single layer. 
Cook until well browned, about 3 minutes on each side.
 
Drain on paper towels and keep each batch warm while the others 
cook. Serve immediately with Louisiana Cocktail Sauce and 
tartar sauce.