Name: South Street Crab Cakes
Ingredients: 1/2 c Onion finely chopped; 1/2 c Celery finely chopped; 3/4 Stick unsalted butter; (6 Tablespoons); 1 lb Jumbo lump crab meat picked over; 1/3 c Fine dry bread crumbs; 1/2 c Mayonnaise; 1/2 ts Old Bay seasoning; 1/2 ts Worcestershire sauce; Tabasco sauce; (few drops); 2 tb Fresh flat-leafed parsley leaves minced; Salt and pepper to taste; Lemon wedges

In our redemption by Christ we have the fullest, clearest, and most delightful manifestation of the glory of God that ever was or shall be in this life. All the declarations and manifestations that we have of His glory in the works of creation and common providence, are but dim and obscure in comparison with what is here. Indeed the glory of His wisdom, power, and goodness, is clearly manifested in the works of creation. But the glory of His mercy and love had lain under an eternal eclipse without a Redeemer.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Fish crab, Appetizers, Spreads and	3	Servings

INGREDIENTS

1/2	c	Onion finely chopped
1/2	c	Celery finely chopped
3/4		Stick unsalted butter; (6 Tablespoons)
1	lb	Jumbo lump crab meat picked over
1/3	c	Fine dry bread crumbs
1/2	c	Mayonnaise
1/2	ts	Old Bay seasoning
1/2	ts	Worcestershire sauce
		Tabasco sauce; (few drops)
2	tb	Fresh flat-leafed parsley leaves minced
		Salt and pepper to taste
		Lemon wedges

INSTRUCTIONS

ACCOMPANIMENTS
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.
NOTES : Gourmet Magazine 6/97-You Asked For It.
Recipe by: South Street Restaurant, Charlottesville Va.
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998

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