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Jumbo Lump No Filler Crabcakes

• 1 lb. jumbo lump crab meat

• 1 dash Tabasco

• 2 tsp. old bay seasoning

• 2 T. mayonnaise

• 2 T. minced onion

• 1 T. fresh parsley

• 2 ½ T. Dijon mustard

• 1 tsp. greek seasoning

• pinch celery salt

• S&P TT

1. Check crab meat for shell.

2. Combine the tabasco, old bay, mayonnaise, onion, parsley, Dijon mustard, Greek seasoning, celery salt, salt and pepper. Mix well - add the jumbo lump crab meat, and toss together very gently, ensuring that you do not break up the lumps. Shape into cakes.

3. Put under broiler for 5 minutes.