1 lb. Crab meat (preferably back-fin)
1/4 c. Mayonnaise
2 T. Parsley, minced
1/2 t. Salt
1/2 c. Soft bread crumbs
2 Eggs, beaten
5 drops Tabasco sauce
fine cracker crumbs
1 stick Butter (can substitute margarine or oil)
Optional for those who prefer more zing: 1 T. horseradish

Combine all ingredients except crumbs and butter and mix together lightly. Form into desired size cakes but do not pack firmly then pat lightly with cracker crumbs. Chill for an hour so they are easier to handle.

Heat butter in a large skillet and fry cakes until golden brown on all sides. Drain on paper towels and serve immediately.

2 oz. Grand Marnier
1/2 oz. White Creme de Menthe
1/2 oz. Brandy

Crushed ice

Pour liquors over crushed ice in a shaker, shake well and pour into a glass.

Alternate recipe:

1 oz vodka
1 oz Baccardi
3/4 oz triple sec
Lemon wedge
Pineapple Juice
Orange slice