Crab Cakes

A lot of people will swear that the best crabcake around downe, and I'll agree that it's a very good crabcake .

• Ready In: 4 hrs 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup  finely chopped onion
• 1⁄2 cup  finely chopped celery
• 3⁄8 cup unsalted butter
• 1  lb jumbo lump crab meat, picked over
• 1⁄3 cup  fine dry breadcrumb
• 1⁄2 cup mayonnaise
• 1⁄2 teaspoon  Old Bay Seasoning
• 1⁄2 teaspoon Worcestershire sauce
• 3  drops Tabasco sauce
• 2  tablespoons  minced fresh flat-leaf parsley

Directions

1. In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. 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.
2. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
3. 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. Cook remaining cakes in remaining tablespoon butter in same manner.