1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 stick (6 tablespoons)
1 pound jumbo lump crab meat,
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
Tabasco, a few drops
2 tablespoons minced, fresh
flat-leafed parsley leaves
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,
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 inches thick. Transfer to baking
sheet. Chill crab cakes, covered with
plastic wrap, at least 1 hour and up
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
cakes in remaining tablespoon butter
in same manner.
Serve crab cakes warm with lemon wedges.
Makes 6 cakes.