Crab Cakes

Sunday 25 March
We were feeling crabby. Haven't had crab cakes since the Feast of Seven Fishes.
Two cans crabmeat, a few brown bread crumbs from the trimmings of nice Kathy's nice bread, a little mayo to bind, shallots, celery, and the magic ingredient: a tsp of Dijon mustard. Pat together, dip in finer breadcrumbs, and brown in oil.
Served on a romaine, arugula, and tomato salad, with a dollop of mayo seasoned with lime juice and a dab of adobo from a can of chipotles. And each crabcake was crossed with chives like a great la-di-da poofter.
Very good, if not the Platonic crab cakes made by our friend, Ginger.