Recipe from restaurateur, model, author and TV host B. Smith!
Makes sixteen 1-inch or four 4-inch crab cakes.
1 tablespoon unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 pound fresh crabmeat
3/4 cup unseasoned dried breadcrumbs
1 large egg
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon chopped fresh dill
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
Chili Mayonnaise (recipe follows)
Heat the butter in a small skillet, and saut the onions and celery until softened. Set aside. In a large mixing bowl, stir together the crabmeat, 1/4 cup of the bread crumbs, the onions and celery, and the egg, mayonnaise, sour cream, dill, Old Bay seasoning, and garlic powder. Mix thoroughly. Mold the mixture into 1-inch patties, and coat them with the remaining breadcrumbs. Chill at least half an hour in the refrigerator, so the cakes will hold together when frying. Heat the oil in a large skillet and cook the crab cakes on both sides for 4 to 6 minutes, until lightly golden brown. Serve immediately, with Chili Mayonnaise alongside.
Makes 1 cup
1 cup mayonnaise
2 tablespoons finely chopped fresh Jalapeno pepper few drops of Tabasco sauce
Mix all the ingredients together in a small bowl. Cover and chill until needed.