Crab Cakes

Name: Crab Cakes
Ingredients: 2 pounds Dungeoness or lump crabmeat; 2 cups dry breadcrumbs; 1 celery rib, finally chopped; 2 medium scallions, chopped; 1 small carrot, minced; 2 teaspoons chopped flat leaf parsley; 3 eggs, slightly beaten; 1/4 cup Hellmann’s mayonnaise; 2 tablespoons sour cream; 1 1/2 teaspoon minced fresh garlic; 1 1/2 teaspoon lemon juice; 1 teaspoon Worcestershire sauce; 1/2 teaspoon sherry vinegar; 1/2 teaspoon coarse salt; 1/4 teaspoon dry mustard; 1/8 teaspoon hot pepper sauce; 1/8 teaspoon freshly ground black pepper; 3 cups of vegetable oil for frying; lemon wedges for serving; Sherry Aioli Sauce for serving

fromtableanddish.com www.tableanddish.com/crab-cakes

Ingredients

Instructions

In a medium bowl, toss the crab meat, 1/2 cup breadcrumbs, celery, scallions, carrot and parsley. Stir in 3 tablespoons of the beaten egg.
In a small bowl, whisk the mayo, sour cream, garlic, lemon juice, Worcestershire sauce, vinegar, salt, mustard, hot pepper sauce and black pepper. Stir into crab meat mixture.
Place the remaining breadcrumbs in a shallow bowl. In a separate bowl, beat 2 teaspoons of water into the remaining eggs. Scoop up a heaping tablespoon of crab mixture and form into a Patty about 1/2 inch thick. Dip it into the beaten egg, turn to coat and shake off excess.
Then dip into the breadcrumbs and turn to coat. Place on a baking sheet lined with parchment. (this recipe should make 24 small crab cakes or 12 large crab cakes)
This can be prepared two hours ahead, cover and refrigerate.
In a deep medium skillet, heat the oil over medium high heat. No more than six at a time, fry the crabcakes turning once until golden brown, about four minutes, transfer to a plate covered with paper towel drain briefly. Then transferred to a rack over a baking sheet. Keep in oven set on low while you fry the rest.