The Merchants Crab Cakes - cooking recipe

Ingredients

6 oz. jumbo lump crab
1/4 tsp. finely chopped celery
1 1/2 tsp. finely chopped purple onion
1/4 tsp. finely minced Serrano chili pepper
1 egg yolk
1/4 oz. semolina
3 drops Tabasco
1/2 tsp. Worcestershire
flour (for dredging)
1 egg, mixed with 1 Tbsp. cold water
bread crumbs
oil (for frying)

Preparation

Mix first eight ingredients.
Form into 4 cakes; dredge in flour and dip in egg wash, then bread crumbs.
Deep fry 3 minutes or until browned.