INGREDIENTS

INSTRUCTIONS

In a large bowl mix the mayonnaise, ginger, green onions, thyme, hot sauce
and Dijon mustard. Add the cracker crumbs and crab meat and gently mix
trying not to break the crab meat up too much. Cover with plastic wrap and
let rest in the refrigerator for about 1 hour. In a large heavy skillet,
heat about 1/4 inch of the olive oil over moderate heat. Make a half dollar
sized patty of the crab meat mixture approximately 1/2 inch thick and coat
it evenly on all sides with cracker crumbs. Saute on both sides until
golden brown, being careful not to let them burn. Remove and set aside on
paper towels. Continue until all the crab mixture is cooked. Serve hot or
cold accompanied with hot sauce, lemon wedges or tartar sauce.
NOTES :      I use Grey Poupon type Dijon mustard and a Habanero type hot
sauce.  This amount of crab will serve about 6 people as a main course.
When served as an appetizer I prefer them cold.
Recipe by: LeRoy Trnavsky 12/23/90
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998

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