Maryland Crab Cakes
by Barb Bottitta, Lehigh Valley
1/2 Cup finely chopped Onion
1/2 Cup finely chopped Celery
3/4 Stick (6 Tbsp) Unsalted Butter
1 Pound Jumbo Lump Crab Meat, cleaned
1/3 Cup fine dry Bread Crumbs
1/2 Cup Mayonnaise
1/2 tsp. Old Bay Seasoning
1/2 tsp. Worcestershire Sauce
A few drops Tobasco
2 Tbsp. 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 breadcrumbs.
-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 the baking sheet.
-Chill crab cakes, covered with plastic wrap, at least 1 hour, up to 4.
-In a heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and cook half of the crab cakes until golden brown, about 2 to 3 minutes on each side.
-Cook remaining cakes in remaining tablespoon butter in the same manner.
-Serve crab cakes warm with lemon wedges. Makes 6 cakes.
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