Recipe By : South Street Restaurant, Charlottesville Va.
Serving Size : 3 Preparation Time :0:00
Categories : Fish Crab Appetizers, Spreads And
Pate's
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onion finely chopped
1/2 cup celery finely chopped
3/4 stick unsalted butter (6 Tablespoons)
1 lb jumbo lump crab meat picked over
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
Tabasco sauce (few drops)
2 Tbsps 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.
