Classic New England Crab Cakes
adapted from Epicurious.com
Total Steps
4
Ingredients
11
Tools Needed
7
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- a few drops hot sauce
- 2 tablespoons minced parsley
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup mayonnaise
- 1/2 teaspoon seafood seasoning
- 1 pound lump crab meat
- 1/3 cup fine dry bread crumbs
- 6 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- salt and pepper(optional)
Instructions
Step 1
Cook onion and celery in 4 tablespoons butter over moderately low heat until tender. Transfer the cooked vegetables to a bowl and stir in the crab and bread crumbs.
Step 2
In a small bowl, whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste. Stir this mixture into the crab mixture until well combined.
Step 3
Line a baking sheet with wax paper. Form the crab mixture into 6 flattened rounds. Chill the crab cakes, covered with plastic wrap, for at least 1 hour.
Step 4
Heat 1 tablespoon butter over moderate heat until the foam subsides. Cook half of the crab cakes until golden brown, about 2 to 3 minutes on each side. Cook the remaining cakes in the remaining tablespoon butter in the same manner.