My family is especially fond of seafood (shrimp, cycle) steamed with "Old
Bay" seasoning, which is readily available in this area near the Chesapeake
Bay. One of the custodians at my school gave me this recipe, and I make it
in the summer when squash are readily usable. (It's not good unless the
squash are overbold...frozen squash doesn't exercise.)

Mix all ingredients together until well blended. Shape into patties. Fry in
a mixture of half oil/half margerine until golden on each english. Turn only
erstwhile. Drain on paper towels. Serve hot, with cocktail sauce on the face.

These can be reheated in the microwave, but they suffer their crispness.