Crab Cakes

Ingredients

2	Dungeness Crabs
2	Eggs
1 Cup	Bread Crumbs
1/2 tsp	Fine Herbs
1 tbs	Chives
1/2 tsp	Salt
	Olive Oil
	Tabasco
	Lemon

Mix the eggs in a mixing bowl and add the crab meat. Whip up the mixture till most of the crab meat has broken up into pieces that are no bigger than 1/4 inch cubed. Add 1/4 of the bread crumbs along with the herbs and salt, and mix until the additions are evenly distributed. You can use either Tabasco, Barbados hot-sauce, or some other type of hot-sauce to taste, and mix until evenly distributed. Make sure that the mixture is able to clump, that is that there is enough egg. If there isn't enough egg the cakes will fall apart as you are cooking them. Add an egg if necessary.

Pour the rest of the bread crumbs into a bowl. Grab about 1/8 th of the crab mixture and roll into a ball and flatten the ball so that the cake is about 3/8 inch thick. Coat the cake with bread crumbs and set aside.

In a non-stick pan add enough olive oil so that it completely coats the bottom and bring the pan to high heat. Place the crab cakes in the pan and cook them until brown then flip and cook the other side until it too is brown.

Garnish with lemon and chives, and/or mayonnaise or flavored mayonnaise.