| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home2 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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