Crab Cakes

By á-74

Ingredients

• • 8 ounces lump crab meat
• • 1/4 cup finely chopped celery
• • 1/4 cup finely chopped onion
• • 1/2 small dove garlic, finely minced, or dash garlic powder
• • 1 tablespoon finely chopped red bell pepper
• • 1 egg
• • 2 tablespoons mayonnaise
• • 1 teaspoon Worcestershire sauce
• • 1 cup soft bread crumbs
• • 1 1/2 teaspoons Creole seasoning
• • 4 tablespoons butter

Preparation

Step 1

Preparation:
Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and
garlic until tender. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine
with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place
on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in
large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook
for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.