Crab Cakes??? Ewww...

First of all, whoever decided to call them "crab cakes" was either not aware of the type of product people normally expect when something is called "cake," or they have seriously, um, creative (?) ideas about what tastes good.  In any case, I am urging everyone to call them "crab patties" from now on.  After all, we don't call hamburgers "meat cakes." Incidentally, that is what I call Anson, but that's a story for another time.  

So now that it's summer, the corn on the cob is really worth eating--sweet, crisp and living up to it's sweet corn name.  We picked up a couple ears, along with some fresh vine-ripe tomatoes and asparagus. I thought crab cakes--I mean crab patties!-- would be a perfect, light compliment to the summer fare.  

I used Phillip's original recipe from 1956.  It's really simple: mix up an egg, 1/2 cup breadcrumbs, a couple dashes of Worcestershire sauce, 2 spoonfuls of mayo, juice of half a lemon, a spoonful of melted butter, a squeeze of mustard, parsley and a dash of seafood seasoning (like Old Bay).  Fold in a pound of crab and mix gently with your fingers. Shape into patties or balls, then pan fry, bake or deep fry.  Anson's friend proclaimed the dinner was better than any restaurant.  I don't know about that, but it was a great way to end a beautiful weekend.  Here's the recipe...

I took a couple quick photos before I dug in and I couldn't decide which one I liked better.  I'm open for opinions!