Petite Crab Cakes
By: Anonymous
Published: Thursday, December 17, 2009 - 1:31am

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
1/2 teaspoon Worcestershire Sauce
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.