Crab Cakes

Good evening friends! I regret to inform you that I forgot to take a picture of this evening's crab cakes. Let that be a testament to their mouth-watering, pan-fried and crispy golden glow coming off the pan. They offered no choice but to be eaten immediately. In lieu of a picture, I have a recipe. I began by following a recipe from this month's Olive magazine (a BBC publication), throwing in my own touches and changing the recipe along the way. You can pretty much get away with whatever you want where crab cakes are concerned. Use fresh chopped onion if you have it, or dried, and throw in dried or fresh herbs as desired.

Crab Cakes for Two
2 tins crab meat (120 grams each)
1 heaping tbsp mayonnaise
1 tsp dijon mustard
1/2 egg, beaten
1 tsp sweet smoky paprika
1 dash dried onion pieces
1/2-3/4 c bread crumbs (I used matzoh meal)
pepper
cayenne
1 lemon, cut into wedges

Drain crab meat, then add to a bowl along with all the ingredients and mix thoroughly with spoon or hands. Make sure mixture clings together in one large clump. Then divide into 6 individual "cakes." Place cakes onto a plate or baking sheet and press down slightly to flatten. Refrigerate for at least 20 minutes to firm.

Heat olive oil in a large cast iron skillet (or frying pan). When hot, add crab cakes and cook over medium high heat, adjusting if cakes seem to brown too quickly on the bottom. (Add more oil upon flipping cakes; this will help prevent them from sticking to pan.) Cook for 3-4 minutes on each side. Remove from stove and serve warm, with a squeeze of fresh lemon juice.

Suggested accompaniment: Baked sweet potatoes.