Sherry’s Crab Cakes

Dry crab meat with paper towels. With your hands, gently mix crab meat with lemon juice, vidalia onion, pinch of salt and pepper and sprinkle in Old Bay seasoning. Mix in egg and about 1/2 stack or maybe more of crushed Ritz cracker crumbs. I don't like too much breading. It is the sweet crabmeat I want to taste.

Form into 8 patties. They will be hard to hold together so you might make 8 scoops onto a cookie sheet and shape as desired with you your hand. Put in freezer uncovered on a cookie sheet and freeze for 20-30 minutes.

Heat vegetable oil on high in a large skillet until hot. Using a spatula, slip crab cakes into skillet. When golden on one side, turn with spatula, and maybe a fork to help in the process so as not to burn yourself, until golden on the other side. Turn only once. Remove from pan and drain on paper towels. Sprinkle lightly with sea salt and immediately serve with fresh lemon slices, cocktail or tartar sauce.