Callawassie Crab Cakes

 I posted another crab cake recipe quite a while back but have experimented with several variations since and I think I have landed on one I like even better. These have less mayo so I like the texture better and the crab becomes the featured taste as it should be. Give them a try. I think you will enjoy them.

Ingredients:

2 TBSP Butter

1/2 of a Small Onion - Minced

1/4 of a Red Bell Pepper - Diced

1 Small Stalk Celery - Diced

2 Egg Yolks

1 tsp Dry Mustard

4 Slices White Bead - Crusts Removed and Diced 

1/8 tsp Cayenne Pepper

1 tsp Old Bay Seasoning

1/4 Cup Mayonnaise

1/4 tsp Tabasco Sauce

1 tsp Worcestershire Sauce

1 tsp Lemon Juice

1/4 tsp White Pepper

1 LB. Lump Crab

Prepared Bread Crumbs

3 TBSP Butter

1 TBSP Olive Oil

Preparation:

Melt butter in a sauté pan and sauté the onion, pepper and celery until crisp tender. Transfer to a large mixing bowl and combine with the egg yolks and dry mustard. Stir well. Stir in diced bread, Cayenne, Old Bay, mayonnaise, Tabasco, Worcestershire, lemon juice and the pepper. Gently fold in the crab, leaving the lumps in tact. Form into 3-4 oz. cakes. If the cakes don't want to stick together you may have to add some prepared bread crumbs, a little at a time until you get the cakes to form. Refrigerate the cakes for a half hour or so prior to cooking. This will help firm them up. To cook melt 3 TBSP butter with 1 TBSP olive oil in a large non-stick skillet. Sauté the crab cakes until nicely browned on one side and then turn, being careful not to break up the cakes. I use two spatulas for this. Serve immediately or alternatively place on a baking sheet and hold in a 200 degree oven. For appetizer sized crab cakes form into 1-2 oz. cakes. I like to serve with an aioli seasoned with horseradish, cayenne and capers or with Hollandaise.