Crab Cakes

4 Tbs. finely chopped onion
4 Tbs. finely chopped celery

Saute these in butter/olive oil mix until soft.

8 oz. crab (a can of Phillips crab meat from the seafood section, for example)
1 egg


1/2 tsp. dry mustard
1/2 tsp. Tabasco

6 saltines, crushed
2 Tbs. fresh parsley, chopped
dash pepper
1/2 tsp. Old Bay seasoning
1 Tbs. mayonnaise
fresh bread crumbs to coat.

Mix everything together (except the bread crumbs). Shape into 4 patties; coat with the bread crumbs. Pan-fry in butter/olive oil mix unti browned on both sides.

Serve with lime-jalapeno tartar sauce.

Makes 4 patties.

Note: By using olive oil with butter, I decreased the bad fats and kept the taste of butter. I recently made these without the bread crumb coating and didn't miss it at all. This is a recipe I wrote down from TV a few years ago. The Phillips pasturized crab meat is as tasty as getting the crab fresh-packed on the Atlantic coast; I have cooked these crab cakes with both.

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