Pan Fried Louisiana Crab Cakes

1 extra-large egg, beaten
1 tablespoon mayonnaise
Salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon curry powder
3 or 4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 pound fresh jumbo lump crabmeat
3 or 4 tablespoons dry bread crumbs
2 cups corn or peanut oil

Combine egg, mayonnaise and seasonings.
Add crabmeat and enough bread crumbs to absorb excess moisture.
Stir to blend well.
Mixture should be firm enough to hold together.
Adjust seasoning as desired.
Form crabmeat mixture into 8 patties.
Place on wax paper for about 20 minutes to dry slightly.

Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F.
Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides.
Do not crowd pan.
Fry in several batches, if necessary.
Drain on paper towel.

Lemon Ice (Granita di Limone)

Use only the colored portion of the lemon peel to avoid the bitter white pith.

2 cups water
1 cup granulated sugar
1 tablespoon finely shredded lemon peel
1 cup lemon juice

Heat water and sugar to boiling; reduce heat.
Simmer uncovered 5 minutes.
Remove from heat; stir in lemon peel and juice.
Cool to room temperature.
Pour into 9 x 5-inch loaf pan.
freeze 3 to 4 hours, stirring every 30 minutes.

Serve in chilled dessert dishes.
If ice is not to be served immediately, cut into 1/2-inch chunks; place in bowl.
Cover and freeze until serving time.

Yields 8 to 10 servings.