Manasquan River Crab Cakes (Maxi or Mini-Cakes)

Five children at the river's edge having fun catching crabs meant a great pile of crabs. (See Theresa Farrell) If you don't have five children or a convenient river, we recommend buying lump crab meat. Even though it is packaged, please pick through to make sure there is no cartilage in the meat.

• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 2 tablespoons butter
• 3/4 cup bread crumbs
• 1 tablespoon minced parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• Mayonnaise to bind (about 1/4 cup)
• 1 pound cooked crab meat
• Bread crumbs or flour to dust
• 2 tablespoons butter
• 1 tablespoons oil

METHOD

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 the ingredients.

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 one hour.

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

Contributor: Mary 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 edge.

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