Here Comes The Crab Cakes

         Ladies and Gentlemen, Boys and Girls, here, on the Stage of Steven live and in your Hamlet of Windsor, somewhere hidden in the topographies and cultural nuances of the Greater Sonoma County neighborhoods, begins the journey one must traverse to give into the epiphanies that surround the ethereal makings of the Royal Crab Cake.
         Let us begin the show, pulling away the curtains of anonymity, we begin with 1 or 2 pounds of crab meat. Make sure your bowl sits atop an ice bath to keep the shellfish cold. After picking and pulling or just opening some phocrab and mincing it, we begin with adding the dry ingredients.  These friends of ours coming to the Dance are minced parsley and cilantro, each a quarter cup finely minced, multi-colored peppers finely minced(red, orange, yellow and green) half a cup, one red onion, finely minced like confetti, half a teaspoon cayenne pepper, one teaspoon paprika and a half of a teaspoon salt.  Mix thoroughly with or without gloves.
        Now  the wet ingredients of the band are added including one half a cup corn meal, one cup of Panko bread crumbs, two eggs, one to 4 shakes of Tabasco Sauce,  one to 5 shakes of Worcestershire Sauce, one teaspoon Dijon mustard, one cup mayonnaise and together Sargent Pepper taught this band to "PLAY" by mixing thoroughly again.  By now the mix should be somewhat ready to form the cakes, but if not, add some more Panko, a little at a time until there seems to be a sweet melody ready to be formed.
        Grab an ice cream scoop or measure out two ounce cakes, roll and form cakes, making the last dip into more panko that is on a plate, and place aside until all the cakes have been formed.  I got around 35 of these gorgeous babies after they were done.The formed crab cakes should also be atop an ice bath.  Heat your oil until it is hot enough to make water sizzle and begin sauteing until golden brown on both sides.  Can't give you a real time concept here, but try two minutes on both sides and go from there.
         I enjoy dipping sauces to finish the layout and here are three examples for you to try, or be creative yourselves.  The first one was just sweet chili oil, the second was honey yogurt, Turkish spices, lemongrass powder, lime zest and lime juice, the third was mayonnaise, tumeric, ginger and curry.  Chant, toast to a wonderful moment in time, thank your friends that gave you the time of day in the recipe, and partake of the wonders of Crab Cakes.