Crab Cakes

NY Times version. Suggested paired with recipe for Remoulade Sauce.


2 large eggs, well beaten
cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
cup finely chopped scallions
teaspoon salt
teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
cup finely ground fresh bread crumbs
cup vegetable oil


1. In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.

2. Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

3. Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately.