Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onion finely chopped |
| ½ cup | Celery finely chopped |
| ¾ \N | 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 |
| \N \N | Tabasco sauce; (few drops) |
| 2 tablespoons | Fresh flat-leafed parsley leaves minced |
| \N \N | Salt and pepper to taste |
| \N \N | Lemon wedges |
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