In this special audio edition, Madeline and Eric discuss Madeline's new place, perfectionism, their summer off, and Madeline's favorite decorating web sites. Eric also shares his crab cake recipe (printed below). Visit www.HowToGirl.com for more information!

Crab Cakes

Embellish these crab cakes with a squeeze of fresh lemon or feel free to serve with your favorite cocktail or tartar sauce.

Makes 6 servings .

by Eric Wyeth

• 3/4 pound cooked crab meat or imitation crabmeat, cleaned and flaked
  
• 1 egg, beaten
  
• 1/2 cup mayonnaise
  
• 1 1/4 cups fresh bread crumbs
  
• 1 tablespoon fresh chives, finely chopped
  
• 1 tablespoon fresh parsley, finely chopped
  
• 1 teaspoon lemon juice
  
• 1/2 tablespoon sweet paprika
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon white pepper
  
• 1/4 cup all-purpose flour
  
• 2 tablespoons unsalted butter
  
• 2 tablespoons vegetable oil
  
• 1 large lemon, cut into wedges
  

In a mixing bowl, stir together the crabmeat, egg, mayonnaise, bread crumbs, chives, parsely, lemon juice, paprika, salt, and pepper until they form a thick moldable paste. Moisten your hands with cold water and shape the mixture into small cakes about 3 inches in diameter and 1/2- to 3/4- inch thick. place the cakes on a waxed-paper-lined baking sheet, cover loosely with waxed paper, and refrigerate at least 1 hour.

Before serving, lightly dust the cakes with the flour. In a large skillet, melt butter with the oil over moderate heat. Add the crab cakes, taking care not to overcrowd the skillet, and fry until golden brown, 3 to 5 minutes per side. Drain on paper towel and transfer to serving plate, accompanied by lemon wedges.

Per serving: 254 Calories; 24g Fat (83% calories from fat); 2g Protein; 9g Carbohydrate; 52mg Cholesterol; 225mg Sodium