Seafood Recipes

Crab Cakes

1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 stick (6 tablespoons) unsalted butter
1 pound jumbo lump crab meat, picked over
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce Tabasco, a few drops
2 tablespoons minced, fresh flat-leafed parsley leaves

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, 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 inches thick. 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 cakes in remaining tablespoon butter in same manner.

Serve crab cakes warm with lemon wedges.

Makes 6 cakes.

<< Back to Seafood Recipes