South street crab cakes
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion finely chopped |
| ½ | cup | Celery finely chopped |
| ¾ | Stick unsalted butter; (6 Tablespoons) | |
| 1 | pounds | Jumbo lump crab meat picked over |
| ⅓ | cup | Fine dry bread crumbs |
| ½ | cup | Mayonnaise |
| ½ | teaspoon | Old Bay seasoning |
| ½ | teaspoon | Worcestershire sauce |
| Tabasco sauce; (few drops) | ||
| 2 | tablespoons | Fresh flat-leafed parsley leaves minced |
| Salt and pepper to taste | ||
| Lemon wedges | ||
Directions
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 ¾ 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@... (LeRoy C Trnavsky) on Apr 25, 1998