Crab cakes were very popular at he White House, both as an entrée, but more often as a snack or reception food. Over the years we tried various recipes, but we always ended up back to a variation of this simple recipe. The one thing to remember in making crab cakes is that the better the crab, the better the cake; get the best crab available when making your cakes. These crab cakes had a way of showing up at all the fun venues, whether it was a new movie screening or in the solarium when the President and friends were watching the Razorbacks win the national championship!

Crab Cakes
Makes 4,  5 oz cakes
16- 1 ½ oz cakes

1 pound Jumbo Lump crab meat well picked

1 egg
2 oz mayonnaise
½ T Worchester sauce
1 T Dijon Mustard
½ T Old Bay seasoning
1 t hot sauce
1 T Lemon Juice
½ t salt
1 t Black Pepper
½ T chopped garlic
1 T chopped parsley
2 oz cracker meal

1) pick crab well
2) mix all ingredients except crab and cracker meal
3) add crab and cracker meal
4) from in ½ inch thick patties or mini cakes
5) cover and refrigerate; allow 1 hour to set
6) pan-fry in clarified butter over medium heat 5 min. per side , until golden brown serve immediately , with lemon wedges and Cajun remoulade sauce on the side

Cajun Remoulade
 Makes 1 ¼ c.

1c. mayonnaise
1 hard poached egg diced
1 T chopped Tarragon
1 ½ diced cornichon pickle
1 T fine diced shallots
1 t chopped garlic
1 T hot sauce
½ T lemon juice
1 t. cayenne
½ t. oregano
½ t. dry mustard
Salt and Pepper

Combine all ingredients