1/2 c Onion finely chopped
1/2 c Celery finely chopped
3/4 Stick unsalted butter; (6
-Tablespoons)
1 lb Jumbo lump crab meat picked
-over
1/3 c Fine dry bread crumbs
1/2 c Mayonnaise
1/2 ts Old Bay seasoning
1/2 ts Worcestershire sauce
Tabasco sauce; (few drops)
2 tb Fresh flat-leafed parsley
-leaves minced
Salt and pepper to taste
ACCOMPANIMENTS
Lemon wedges
In a skillet cook onion and celery in 4 tablespoons butter over moderately
low heat, stirring, until tender and transfer to a bowl. Stir in crab and
bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning,
Worcestershire sauce, Tabasco, parsley and salt and pepper to taste and
stir into crab mixture until combined well. Line a baking sheet with wax
paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide
and 3/4 inch thick, and transfer to baking sheet. Chill crab cakes, covered
with plastic wrap, at least 1 hour and up to 4. In a heavy skillet heat 1
tablespoon butter over moderate heat until foam subsides and cook half of
crab cakes until golden brown, about 2 to 3 minutes on each side. Cook
remaining crab cakes in remaining tablespoon butter in same manner. Serve
crab cakes warm with lemon wedges. Makes 6 crab cakes, serving 3 as a main
course or 6 as a first course.
NOTES :
Yields
3 Servings