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1
Pick over crab meat, removing all shell and cartilage.
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2
Leave in largest pieces possible.
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3
If pasteurized meat is used, drain all liquid that has accumulated.
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4
Put crab meat in mixing bowl.
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5
Heat 2 tablespoons of butter in saucepan and add onion and celery.
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6
Cook, stirring often, until wilted.
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7
Let cool.
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8
Add onion mixture to crab.
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9
Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper.
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10
Blend egg yolk with mustard and cream and add it.
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11
Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
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12
Blend mixture gently, taking care to avoid breaking up crab lumps.
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13
Refrigerate for at least 30 minutes or until quite cold.
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14
If mixture is not cold, it will not shape properly.
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15
Put flour in flat-rimmed dish.
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16
Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
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17
Shape mixture into 10 balls of equal size, pressing to make mixture adhere.
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18
Dip balls in flour, then in egg mixture and then in crumbs.
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19
Crab mixture is extremely delicate and must be handled with care to prevent its falling apart.
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20
As crab cakes are made, pat to flatten with great care, using spatula and fingers.
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21
Transfer carefully to dish and return to refrigerator for at least 30 minutes.
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22
Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handding cautiously, about 5 minutes on a side until nicely browned and piping hot.
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23
Serve, if desired, with green sauce on side.
