Sauté celery, onion and red
pepper together in butter. Cook until slightly softened. Do not overcook.
Crunchy vegetables add to the texture of the finished patty. When softened,
pour into large mixing bowl.
Stir in bread crumbs, parsley, lemon
juice and cayenne pepper. Mix well and add just enough mayonnaise to bind
Using fingers "as
delicate as spider legs" gently mix in the crab meat. Do not
overwork or the crab will break up.
Make patties with your hands, being
sure to not pack too hard. Chill in the refrigerator to set, for at least
Dust with finely ground bread crumbs
or flour. Be sure that the dusting is light or cakes will lose their delicacy.
Sauté, turning once to brown both sides, in a combination of olive
oil and butter. Serve with lemon juice or tartar sauce.
If you make this as mini-cakes, they are a wonderful appetizer in the summer.
Serves: 4 to 6 as main course, 10 - 12 if made small as appetizers
This recipe from www.inmamaskitchen.com
Merz for Theresa Farrell
TIP: Mixing olive oil into butter to sauté keeps the butter from burning
too much, but still lets you get the flavor of butter and a golden-brown
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