Ingredients:

½	Cup	Onion, finely chopped
½	Cup	Celery, finely chopped
6	Tbl	Butter
1	Lb	Jumbo lump crab meat, cartilage removed
1/3	Cup	Bread crumbs
½	Cup	Mayonnaise
½	Tsp	Old Bay seasoning
½	Tsp	Worcestershire sauce
2	Drops	Tabasco
2	Tbl	Parsley, minced
		Lemon wedges

Directions:

In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender. Transfer to a medium bowl. Add crab and bread crumbs, stir to mix. In a small bowl, whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, and parsley. Salt and pepper to taste. Stir mayonnaise mixture into crab mixture. Until well combined.

Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, abut 3” x ¾” thick, transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.

In a large skillet, heat 1 tablespoon butter over medium heat until melted. Cook half of the crab cakes until golden brown, about 2-3 minutes on each side. Cook remaining crb cakes in remaining tablespoon of butter.

Serve warm with lemon wedges.

 

Yields

6 crab cakaes