Crab Cakes

Ingredients

• 1 tablespoon butter
• 1/2 cup fine-chopped scallions
• 1/2 cup fine-chopped celery
• 1 pound crabmeat
• 2 cups dry breadcrumbs
• 1 tbsp chopped parsley
• 1 teas. dried thyme
• 1 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 teas. white pepper
• 1/2 teas. salt
• 2 eggs
• 1 teas. dry mustard
• 2 cups flour
• 1 cup milk
• 1/4 cup vegetable oil

Directions

Melt butter in a skillet and saute scallions and celery until translucent. Remove from heat and cool

In a bowl combine crabmeat, 1 1/2 tbsp. bread crumbs, parsley, thyme, lemon juice, worcestershire sauce,

pepper and salt and scallions and celery.

In a seperate bowl beat one egg with dry mustard and add to crabmeat mixture. Refrigerate for one hour.

When well chilled , shape mixture into 6 flat cakes. Beat remaining egg with milk.

Dip cakes in flour, then edd-milk mixture and finally into bread crumbs. Refrigerate for one hour.

Heat oil in a skillet and brown cakes on each side.

Serve with tartar sauce or cotail sauce.

They're not Maryland but they are great.

Submitted 6/13/05.
Source: Gulf Coast Cooking
Submitted By: Ann
thegolubs@msn.com
Crab Cakes