Recipe by Lori Ross

Whisk together egg, mayonnaise, Creole spice and salt in a large bowl; pick crab for shells and add to bowl. Add 1/4 cup crumbs. Gently mix crab mixture with your hands (so you don’t break up lump backfin pieces) then form into 6-8 cakes Dredge cakes in remaining breadcrumbs. Heat oil in 12” skillet over moderate heat, then cook crab cakes, on medium high. Turn after 3-4 minutes and turn heat to low. Cook another 5-8 minutes until golden brown. Serve with: Sauce Remoulade, cocktail or tartar sauce and lemon wedges.