Serve these flavorful crab cakes with remoulade or tartar sauce.
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
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.