With a fresh green salad and a glass of white wine, these crab cakes make a delicious lunch or light supper. Imitation crabmeat works beautifully in the recipe
½ cup packaged plain bread crumbs
1 large egg
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon dry mustard
1 pound crabmeat
¼ cup finely chopped celery
Dash hot red pepper
3 tablespoons chopped parsley (or 1 tablespoon parsley flakes)
2 tablespoons (1/4 stick) butter, divided
1 tablespoon finely chopped yellow onion
2 tablespoons vegetable oil
Lime wedges
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In a large bowl combine bread mayonnaise, crumbs, lemon juice, egg, mustard, and pepper sauce until well mixed. Stir in crabmeat, celery, parsley and onion
Divide the mixture into eight 1/3 cup portions; shape each portion into a ½ inch thick cake. In a large skillet, heat 1 tablespoon oil with 1 tablespoon butter over moderate heat
Fry four of the cakes until they are golden on both sides, 3 to 4 minutes on each side. Transfer the cakes to a serving platter and cover to keep them warm. Wipe the skillet with a paper towel and repeat to cook the remaining crab cakes in the remaining oil and butter. Arrange the crab cakes on a warm serving platter. Serve immediately with lemon wedges.
Cuisine Writer
