Classic New England Crab Cakes – Eat With Your Eyes


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

  1. 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.
  2. 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.
  3. 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.
  4. 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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