Petite Crab Cakes

Photo: flickr user danperry.com

Ingredients

1/2 cup onion, finely chopped

1/2 cup celery, finely chopped

6 tablespoons sweet butter

1 pound of canned crab claw meat, or lump crab meat, picked over

cup of Panko or plain bread crumbs

1/2 cup mayonnaise

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon Worcestershire Sauce

A little Tabasco

1 tablespoon chives, chopped

1 tablespoon parsley chopped

Panko and Lemon wedges for garnish

Preparation

Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.

Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.

Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.

Serve with Sauce Remoulade ( Recipe Below) and lemon wedges.