Chhiwate

Gently fold in crabmeat, then bread crumbs and cayenne pepper.
Shape into 8 patties, each about a half-inch thick.
They will want
to fall apart, but that’s the idea of a good crab cake.
You want
only enough non-crab stuff to just barely bind them.

Melt butter together with remaining 2 tbs.
of olive oil in skillet
over medium heat.
When butter sizzles (but before it burns!) gently
ease the crab cakes into the skillet to cook.
When well browned (2
to 3 minutes), gently turn and cook other side.
Drain on paper
towels.
Serve immediately with parsley, lemon, tartar, if
desired.

Makes 4 main-course servings, 8 appetizers.