Delmarva Crab Cakes
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Fresh crabmeat||1 Pound|
|Fresh chopped parsley||2 Tablespoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Old bay seasoning||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Butter||3 Tablespoon, melted|
|Freshly ground black pepper||1|
|White bread slice||3 , toasted|
|Parsley sprigs||3 (For Garnish)|
|Lemon wedges||5 (For Garnish)|
Saute celery and onion briefly in vegetable oil. Celery should remain quite crisp.
Combine crabmeat with remaining ingredients except toast and oil.
Crumble toast finely and add to crab mixture until there are enough crumbs to hold mixture together.
Form crabmeat mixture into patties. Heat oil over medium heat in a non-stick pan and fry patties until browned.
Garnish with parsley and lemon wedges and serve immediately.
Wine: Italian Gavi