Crab Cakes and Fresh Tomato Salsa

Crab Cakes

1 lb lump crab meat
4 medium scallions, sliced thinly
2 tblsp chopped fresh Italian parsley
1-1/2 tsp Old Bay Seasoning
1/4 cup plain bread crumbs
1/4 cup mayonnaise
1 large egg
Salt and pepper, to taste
1/2 cup panko crumbs
1/4 cup vegetable oil

(note: if you can't get fresh lump crab, Costco sells 1 lb cans of Phillips brand lump crab for a very reasonable price, and it works beautifully in this recipe.)

Gently mix crab meat, scallions, parsley, Old Bay, bread crumbs and mayonnaise, being careful not to break up the crab meat. Gently fold egg into mixture. Add salt and pepper to taste.

Divide mixture into 6 equal portions and form into cakes. Place on cookie sheet covered with waxed paper or parchment paper. Cover with another sheet of waxed paper or parchment paper. Chill for at least 30 minutes, up to 24 hours.

Put panko crumbs on a flat plate or pie plate. Press crab cakes on both sides into panko crumbs. Heat oil in non-stick pan over medium-high heat until hot but not smoking. Fry crab cakes until hot through, crisp and golden brown, about 5 minutes each side. Serve with Fresh Tomato Salsa. Also good with mango salsa or pineapple salsa.

Fresh Tomato Salsa

4-6 large home-grown tomatoes, peeled and chopped
3 cloves garlic, minced
1/4 cup chopped fresh Italian parsley
1/2 large sweet onion, chopped
1 tblsp lime juice
Kosher salt, to taste
3-4 shakes Tobasco sauce

Toss ingredients together and chill for at least 30 minutes.