CLASSIC CRAB CAKES

1 lb. crabmeat, or (3) 6 oz. cans white crabmeat, picked over
2 1/2 c. soft bread crumbs (rip up slices of bread for this- use more if needed)
1 egg, beaten
3/4 c. mayonnaise 
1/3 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1 Tbsp. seafood seasoning
2 tsp. dried parsley
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 tsp. pepper
1/8 tsp. hot pepper sauce (Tabasco)
lemon wedges, optional


Turn the oven control on to broil.

Combine all ingredients, (except lemon), in a large bowl. Mix well. Shape into 5-6 large patties.

Broil patties, about 4 minutes per side, or until golden brown. Serve with lemon wedges, if desired. 

ZESTY POTATO WEDGES

4 medium potatoes, cut into wedges
2  Tbsp. olive oil
1/2 tsp. salt
1  tsp. paprika
1  tsp. garlic powder
1  tsp. chili powder
1  tsp. onion powder


Preheat oven to 425 degrees. Place potato wedges in a large bowl. Add olive oil, and toss to completely coat all potato wedges. Mix spices together and sprinkle over potatoes.  Toss to coat again.  Cover a cookie sheet with aluminum foil. Spray lightly with non-stick cooking spray. Place potatoes on the sheet, and loosely cover with another sheet of aluminum foil. Bake for 20 minutes. Remove foil, turn potatoes, and bake an additional 20 minutes, or until potatoes are cooked through and browned on top.