Hemmingway's Crab Cakes

• 2 lbs lump crab meat
• ½ cup fresh bread crumbs
• 1 cup mayonnaise
• ½ beaten egg
• ¾ tsp Old Bay seasoning
• ¾ tsp lemon juice
• ¾ tsp Worchester sauce
• ⅛ tsp Tabasco

Mix all ingredients except the crab meat and bread crumbs. Once all ingredients have been thoroughly mixed, fold in crab meat being careful not to break up the meat chunks. Sprinkle in bread crumbs while continuing to fold the crab mixture. Form into 3” diameter cakes about 2” thick and place in oven at 350° until the top is browned. Serve with melted butter.

Note: The above recipe was calculated from the following information given to Steve by chef Whitey Schmidt at Hemmingway’s:

• 4 gal mayonnaise
• 30 eggs
• 8 oz Old Bay seasoning
• 1 cup lemon juice
• 1 cup Worchester sauce
• 1 oz Tabasco sauce

Add 4 cup of the above to:

• 6 lbs lump crab meat
• 4 cups fresh bread crumbs