Recipe: Crab Cake

4 tbsp. mayonnaise

2 tbsp. creole mustard

1/2 tsp. creole seasoning

1/8 tsp. freshly ground black pepper

1 tbsp. finely chopped fresh parsley

1 tbsp. finely chopped green onion

2 tsp. finely minced red bell pepper, optional

1 pound crab meat

1 1/4 cup fresh fine bread crumbs, divided

Preparation:

Combine mayonnaise, mustard, parsley and seasonings, set aside.  Drain crabmeat, put in a bowl.  With a spatula fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended.  Shape into 8 crab cakes about 2 1/2 inches in diameter.  Press gently with reserved crumbs.  Cover and chill for 1 to 2 hours.

Heat 1 tbsp. olive oil over medium heat.  Fry crab cakes for about 5 minutes each side.

Song: "Happy Kid" By: Nada Surf

Poem: "Tumbling-hair" By: e. e. cummings

Tumbling-hair

picker of buttercups

violets

dandelions

And the big bullying daisies

through the field wonderful

with eyes a little sorry

Another comes

also picking flowers