Crab Cakes, Locke-Ober's

By arthurlemay

Ingredients

• 1 pound crab legs
• 1 1/2 teaspoons chives or scallions, sliced thin
• 1/2 cup bread crumbs, divided
• 1/2 teaspoon Worcestershire sauce
• 2 drops Tabasco sauce
• 1 egg, lightly beaten
• 1/2 stalk celery, diced
• 1 tablespoon fresh ginger, finely chopped
• salt and pepper to taste
• 1 cup vegetable oil
• 2 tablespoons butter

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Remove the meat from the crab legs.

In a medium bowl, mix the crabmeat, chives or scallions, 1/3 of the brad crumbs, the Worcestershire sauce, Tabasco sauce, celery, egg, ginger, salt and pepper. Divide the mixture into 6 equally sized patties. Coat each patty with the remaining bread crumbs.

In a large skillet, over medium heat, heat the oil and butter. Saute the crab cakes until golden brown on both sides.

Serve with tartar sauce on thin slices of New England brown bread.

Serves 6