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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 6 |
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A lot of people will swear that the best crabcake around downe, and I'll agree that it's a very good crabcake . Ingredients:
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
3/8 cup unsalted butter |
1 lb jumbo lump crab meat, picked over |
1/3 cup fine dry breadcrumb |
1/2 cup mayonnaise |
1/2 teaspoon old bay seasoning |
1/2 teaspoon worcestershire sauce |
3 drops tabasco sauce |
2 tablespoons minced fresh flat-leaf parsley |
Directions:
1. 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.
2. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
3. 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.
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