Crab Cakes

1 tablespoon fine chopped red onion

2 tablespoons butter

1-tablespoon flour

1-tablespoon fine cornmeal

Salt

Tabasco

1-cup milk

1 large egg yolk

2 cups crab meat (lump claw meat is preferred)

Fine breadcrumbs or cracker crumbs (If you are suing commercial bread crumbs, try the Italian seasoned bread crumbs.)

In a medium saucepan cook the butter and onion over medium heat until the onions soften and begin to clear. Stir in the flour, cornmeal, salt (about ½ teaspoon) and Tabasco (2-4 drops). Gradually add the milk stirring constantly until the mixture thickens. Add in the crabmeat and egg yolk. Combine thoroughly and cook about 3 minutes. Remove from the heat and spread the mixture onto a cookie sheet to cool. Shape by hand into small (not to thick) patties and roll in the breadcrumbs.

Fry in a large frying pan with about ¼ inch olive oil. Turn and brown on both sides. When they are cooked, drain them on a paper towel before serving.