From: The Chalfonte

Miss Helen's Crab Cakes

1 lb. backfin crabmeat, picked
2 tbs chopped fresh parsley
2 tbsp grated onion
1 tbsp fresh lemon juice
2 drops of tabasco
1 cup thick cream sauce
1 egg
1 tbs worchestershire
1/8 tsp sugar

Mix with hands, the crab meat and all the other ingredients listed above. Shape into croquettes. Roll each in beaten eggs, and then in the following mixture. 1 cup crushed bread crumbs, 1 tsp paprika. Let sit for about an hour before frying, Fry in deep fat at 375 degrees until brown, about 4 or five minutes. Serves 6. *Thick cream sauce recipe is in The Chalfonte cookbook, "I Just Quit Stirrin' When the Tastin's Good" available via e-mail at