Petite Crab Cakes

Name: Petite Crab Cakes
Ingredients: 1/2 cup onion finely chopped; 1/2 cup celery finely chopped; 6 tablespoons sweet butter; 1 pound meat canned crab claw, or lump crab meat, picked over; 1 cup panko bread crumbs; 1/2 cup mayonnaise; 1/2 teaspoon Old Bay Seasoning; 1/2 teaspoon worcestershire sauce; Tabasco A little; 1 tablespoon chives chopped; 1 tablespoon parsley chopped; lemon wedges; panko

13 ingredients

4 steps

Ingredients

1/2 cup onion finely chopped
1/2 cup celery finely chopped
6 tablespoons sweet butter
1 pound meat canned crab claw, or lump crab meat, picked over
1 cup panko bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon worcestershire sauce
Tabasco A little
1 tablespoon chives chopped
1 tablespoon parsley chopped
lemon wedges
panko

Directions

1

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.
2

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.
3

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.
4

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