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Crab Cakes
 

½ c finely chopped onion ½ c finely chopped celery 6 T unsalted butter 1 lb. jumbo lump crab meat, picked over 1/3 c fine dry bread crumbs ½ c mayonnaise ½ t Old Bay seasoning ½ t Worcestershire sauce Tabasco, a few drops  2 T Italian parsley leaves, minced In a skillet, over medium-low heat, cook onion and celery in 4 tablespoons butter, stirring, until tender. Transfer to a bowl. Stir in crab and bread crumbs. In a small bowl, whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, 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 ¾ inch thick. Transfer to baking sheet. Chill crab cakes, covered with plastic wrap, for at least 1 hour and up to 4 hours. In a heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides. Cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner. Serve crab cakes warm with lemon wedges and tartar sauce.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.