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Chesapeake Crab Cakes

• 12 pounds deluxe crab meat, hand picked
• 2 soft-ball sized onions, chopped fine
• ¼ cup cayenne pepper
• 1 bunch celery, chopped fine
• 1 bunch parsley, chopped fine
• 26 eggs (beaten)
• small bottle Tabasco sauce
• 1 squeezed lemon

Cook all water out of onions and celery and add to crab. Mix in uncooked parsley. Add remainder of ingredients and mix well.

Deep fry 3-ounce patties at 350 degrees until they float.

Serve hot.

This Chesapeake style crab cakes recipe makes about 100 servings.