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Home -> Snacks & Appetizers -> Appetizers
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/2 cup minced onion 1/2 cup minced celery 6 tbsp. butter 1 pound jumbo lump crabmeat, picked over 1/2 cup dry breadcrumbs 1/2 cup mayonnaise 1/2 tsp. Old Bay Seasoning 1/2 tsp. worcestershire sauce 2 drops tabasco 2 tbsp. minced fresh parsley 1/2 tsp. salt 1/2 tsp. pepper
Directions
Cook onion and celery with 4 tbsp. butter until tender. Transfer to a bowl and stir in crab and breadcrumbs. In a separate bowl whisk together mayonnaise, Old Bay seasoning, worcestershire, tabasco, parsley, salt and pepper. Stir into crab mixture mixing well. Line a sheet pan with waxed paper. Form crab into 6 slightly flattened patties. Place on sheet pan, cover tightly with plastic wrap and refrigerate 1 to 4 hours. Heat 1tbsp. butter in skillet and cook 1/2 of crab cakes until golden brown, about 2 to 3 minutes per side. Repeat with remaining butter and crab cakes. Serve warm with lemon wedges.
Makes 6 crab cakes.
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