Main Dishes, Seafood

Crab Cakes

  • 1/2 cups Onions, chopped
  • 1/2 cups Celery, chopped
  • 6 tablespoons Butter, unsalted
  • 1 pounds Jumbo lump crab meat, picked over
  • 1/3 cups Fine dry bread crumbs
  • 1/2 cups Mayonnaise
  • 1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoons Worcestershire sauce
  • A few drops Tabasco
  • 2 tablespoons Italian parsley, minced

    • In a skillet cook onion and celery in 4tablespoons 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 andpepper to taste and stir into crab mixture until combined well.

    Line a baking sheet with wax paper. Form crab mixtureinto 6 flattened rounds, each about 3 inches wide and 3/4 inches 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 to3 minutes on each side. Cook remainingcakes in remaining tablespoon butter insame manner.

    Serve crab cakes warm with lemon wedges. Makes 6 cakes.

    Serves 3as a main course, 6 as a first course.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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