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MAINE ROCK CRAB CAKES

1 ½ lb. Crabmeat
4 oz. Sliced white bread, cubed 1/4:” (no crust)
1 cup mayonnaise
3 tbsp. Dijon mustard
1 tbsp. Old bay spice
¼ cup cooked asparagus, chopped

Method

1. Mix all ingredients in a bowl.
2. Form cakes into 6 portions.
3. Brown in a cast iron pan on both sides in butter.
4. Finish in a 350° oven for 15 minutes.
5. Serve with tartar sauce

TARTAR SAUCE

1 cup Mayonnaise
¼ cup onion, diced small
¼ cup capers
¼ cup dill pickle, diced small
3 tbsp. Parsley, chopped fine
2 tbsp. lemon juice

Method

Mix all ingredients until well blended.