Servings 4

Ingredients

 
• 1 pound lump crabmeat

 
• 1/3 cup mayonnaise

 
• 2 teaspoons Historic Lynchburg Whiskey Bay Seasoning

 
• 1 tablespoon chopped parsley

 
• 1 tablespoon Dijon mustard

 
• 1 tablespoon water

 
• 4 Saltine crackers

 
• 1 teaspoon Historic Lynchburg Jalapeño Hot Sauce  

Instructions

 
• Pick the crab meat over to remove any shells or cartilage.

 
• Combine the mayonnaise, Old Bay seasoning, parsley, mustard, Historic Lynchburg Jalapeño Hot Sauce and water and mix until smooth.  

 
• Add the mayonnaise mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.

 
• With your hands, crush the saltines into crumbs and carefully mix them into the crab mixture.  

 
• Form crab mixture into patties.

 
• Pan-fry or broil the crab cakes until golden brown.

Ron Appetit’