Petite Crab Cakes

Ingredients

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
6 tablespoons sweet butter
1 pound of canned crab claw meat, or lump crab meat, picked over
cup of Panko or plain bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay Seasoning
A little Tabasco
1 tablespoon chives, chopped
1 tablespoon parsley chopped
Panko and Lemon wedges for garnish

Preparation

1
Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.
2
Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.
3
Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.
4
Serve with Sauce Remoulade ( Recipe Below) and lemon wedges.

Tools

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Tags:

Yield:

1.0 servings

Added:

Thursday, December 17, 2009 - 1:31am

Creator:

Anonymous

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