More crab, please.

We bought a couple crabs over the weekend. I posted the salad and it was great. We had about a pound of crab left. Hello crabcakes. My friend Buffy makes the best crabcakes. I try to emulate. Here's what I did:

1 lb crab - picked

1/4 cup mayo (Dukes of course)

zest of one lemon

8 Ritz crackers whizzed in the food processor

2 TB chopped parsley

3TB minced shallots

1 Tb butter

2-3 drops tabasco

1 1/2 cup panko breadcrumbs, seasoned with 1/2 tsp salt and pepper, whizzed in a food processor.

Combine the crab, mayo, tabasco, zest. In a saute pan, melt the butter and cook the shallots until soft. Let them cool. Then combine with the crab and the ritz crackers. The mixture should be soft, but not runny.

Place the whizzed seasoned breadcrumbs in a plate. Form 7-8 crabcakes and dredge in the crumbs. Place on a tray to rest in the fridge for at least 30-45 min.

Melt a tablespoon of butter and a couple tablespoons of canola oil in a non stick pan. Let it bubble. Fry the crab cakes until well browned on both sides. Serve with homemade tarter sauce or my louis dressing.

If you have a few extra crabcakes, freeze in a single layer on a tray. Wrap and save - for as long as you can wait. Like a week. Maybe less. I'm thinking crab cake eggs benedict for the weekend....