Classic New England Crab Cakes

Classic New England Crab Cakes

Classic New England Crab Cakes

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   11 Points
Cuisine
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
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Ingredients
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 6 tablespoons unsalted butter
  • 1 pound lump crab meat
  • 1/3 cup fine dry bread crumbs
  • 1/2 cup mayonnaise
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 3 drops hot sauce
  • 2 tablespoons minced parsley
Instructions

Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.

In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.

Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.

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

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