Crab Cakes

Directions

1. 1
   In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl.
2. 2
   Stir in crab and bread crumbs.
3. 3
   In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
4. 4
   Line a baking sheet with wax paper.
5. 5
   Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet.
6. 6
   Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
7. 7
   In a heavy skillet 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.
8. 8
   Cook remaining cakes in remaining tablespoon butter in same manner.