| 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.
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