Match the National Mood - Go Crabs!

One way or another, much of America seems to be in a bad mood.  Some might describe it as "crabby."  Well, dust your hands together and let's make lemonade - we've got lemon temperaments ...

Richie grew up on Long Island where his brother and two nephews are all Bay Men, harvesting clams and lobsters for sale as far away as Japan.  True!  When they bring their catches in, the buyer is waiting for them with a panel truck and cash.  From the harbor to a KAL jet and gone. 

The crab of choice on the East Coast is blue; on the West Coast they are Dungeness.  In the seafood sections of our supermarkets as well as Chicken of the Sea brand (who knew they push crab?) their Coast is not mentioned, probably because the container holds something of a mix of crab parts.

Be that all as it may.  Richie makes a very good crab cake, not from an old family recipe but from the recipe on the crab container!  There is, however, a secret ingredient and that's the substitution of panko for bread crumbs.  Panko is much airier than bread crumbs and using them gives the cake a necessary lightness of being.

CRAB CAKES A LA RICHIE AND CHICKEN OF THE SEA
Set aside 1 8 oz. container crab meat and 3/4 cup panko  We'll get to you in a minute.

Meanwhile:  beat together
1/2 beaten egg which is a real Zen puzzle to me "What is the sound of one-half egg..."  Either use a whole egg or forget the egg thing altogether. 
1 T mayo
1/2 teas. mustard (Colman's)
1/2 teas. Worcestershire sauce
1/2 teas. dry mustard or use a full teas. Colman's mustard instead
1/2 teas Old Bay Seasoning*
dash of lemon juice

Now add the panko and crab, mix well, form round patties like a golf ball or flat cakes like a pancake - however you  want the finished product. 

*The Old Bay people suggest dusting French fries, corn on the cob, steamed veggies or popcorn with their fine product.