South street crab cakes

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


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

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