Crab Cakes, Peppercorn's

By arthurlemay

Ingredients

• 2 1/2 pounds fresh Maine crabmeat
• 1/2 onion, chopped
• 1 carrot, peeled and sliced
• 2 stalks celery, chopped
• 3 tablespoons Old Bay seasoning
• 4 tablespoons fresh lemon juice
• 3 squirts Tabasco sauce
• 3 squirts Worcestershire sauce
• 1 1/2 cups bread crumbs
• 2 eggs, lightly beaten
• 1/2 cup heavy cream
• Flour as needed
• Butter, for sautéing

Preparation

Step 1

Drain the liquid from the crabmeat and place in a mixing bowl.

Place the onion, carrot and celery in a food processor. Keep processing until pureed. Drain the liquid from the purée.

Add the vegetables to the mixing bowl. Add the remaining ingredients, except the flour and butter. Mix well by hand.

Form the mixture into cakes about 3 inches in diameter. Dredge each one in the flour.

Melt enough butter to coat the bottom of a saute pan. Sauté each crab cake in the pan, turning once, until crisp on both sides and cooked through.