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South Street Crab Cakes

South Street Crab Cakes is built on Onion Finely Chopped, Celery Finely Chopped, Unsalted Butter, Lump Crab Meat Picked Over, and Fine Dry Bread Crumbs. Serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/2 cup
• 3/4 stick
• 1 lb
• 1/3 cup
• 1/2 cup
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl.

2. 2

   Stir in crab and bread crumbs.

3. 3

   In a small bowl whisk together mayonnaise, Old

4. 4

   Bay seasoning, Worcestershire sauce, Tabasco, parsley and salt and pepper to taste and stir into crab mixture until combined well.

5. 5

   Line a baking sheet with wax paper.

6. 6

   Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inch thick, and transfer to baking sheet.

7. 7

   Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.

8. 8

   In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.

9. 9

   Cook remaining crab cakes in remaining tablespoon butter in same manner.

10. 10

    Serve crab cakes warm with lemon wedges. Makes 6 crab cakes, serving 3 as a main course or 6 as a first course.

11. 11

    NOTES: Gourmet Magazine 6/97-You Asked For It.