We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes.Makes 4 servings INGREDIENTSFor the Crab Cakes:3 tablespoons butter¼ cup finely chopped onion1 pound jumbo lump crabmeat, picked over to remove cartilage1/3 cup fresh bread crumbs (see Cook’s Notes above)1 large egg, lightly beaten¼ teaspoon hot red pepper sauceSeasoned salt and freshly ground pepperLemon wedgesFor the Lemon Aioli:1 cup mayonnaiseFinely grated zest of 1 lemon2 tablespoons fresh lemon juice1 clove garlic, mincedFine sea salt & freshly ground pepper, to tasteHabanero pepper or hot pepper of your choice, optionalEQUIPMENT ESSENTIALSMedium skilletMedium BowlWax paper-lined baking sheetPlastic wrapBroiler pan, lightly greasedSmall BowlFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.