Crab Cakes

1. 1

   In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl.

2. 2

   Stir in crab and bread crumbs.

3. 3

   In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.

4. 4

   Line a baking sheet with wax paper.

5. 5

   Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet.

6. 6

   Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.

7. 7

   In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.

8. 8

   Cook remaining cakes in remaining tablespoon butter in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.