| Crab Cakes 8 ounces lump crab meat 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1 clove garlic, finely minced, or 1/2 tsp. garlic powder 1 T finely chopped red bell pepper 1 egg 2 T mayonnaise 1 tsp. worcestershire sauce 1/2 tsp.. dry mustard hot sauce, if desired 1 cup soft bread crumbs 1 1/2 tsp. Old Bay seasoning 4 T butter Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible Melt 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender. Whisk egg in bowl; add mayonnaise, worcestershire sauce, mustard, hot sauce, if using and Old Bay.. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with tartar sauce. Serves 4. |
