Crab Cakes

Crab Cakes

Serve these flavorful crab cakes with remoulade or tartar sauce.

Ingredients:

• 8 ounces lump crab meat
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/2 small clove 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:

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.