2 tb Olive oil
3 tb Butter
1 c Minced onion
1 c Minced celery
1 lb Lump crab meat
2/3 c Seasoned bread crumbs
3/4 c Mayonnaise
1 ts Old bay seasoning
1 ts Worcestershire sauce
1/4 c Chopped parsley
Tobasco sauce to taste
1 tb Butter for frying
Directions: In a large saut? pan, heat the olive oil and butter. Add
the onion and celery and cook until tender. Remove from heat and
transfer to a large bowl. Stir in the crab meat. (To de-shell the
crab meat, place the crab onto a baking sheet and place into a 500
degree oven for 1 minute. The shells will turn red and be easy to
remove). Add the seasoned bread crumbs, mayonnaise, old bay
seasoning, Worcestershire sauce, parsley and tobasco. Form cakes
about 1 1/2″ wide and refrigerate for 1 hour before cooking. Heat the
butter in a saut? pan and fry the crab cakes for 2-3 minutes on each
side until golden brown. Serve immediately with lemon wedges and
tartar sauce.
Yields
1 servings
