Crab Cakes

Submitted by Starscr292

This recipe originally comes from the Food Network.  I add one more egg than is called for as the patties don't seem to hold together as well using only two.  I also only use a half teaspoon of red pepper flakes, if you like your food pretty spicy continue to use one teaspoon.  The remoulade sauce for these "crabby patties" is in the Miscellaneous section.

2 large eggs, well beaten

1/2 c. chopped celery

1 c. crushed saltine crackers

1 Tbl. Dijon mustard

1 tea. red hot pepper flakes

1 tea. Old Bay seafood seasoning

2 tea. Worcestershire sauce

2 Tbl. finely chopped parsley

1/2 c. finely chopped scallions

kosher salt and freshly ground pepper to taste

1 lb. crab meat (lump preferred, remove shell and cartilage)

1/2 c. fresh bread crumbs (I usually need more than this)

vegetable oil

In a large mixing bowl, combine the eggs, celery, saltines, mustard, Old Bay, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper and blend well.  Gently fold in the crab meat.  Divide the mixture into 12 equal portions and shape then into patties.  Dredge them lightly in the bread crumbs.

Heat approx. 2 tablespoons of oil in a nonstick skillet over medium heat.  Sautee the crab cakes 2 - 3 minutes on each side or until golden brown using more oil if needed.  Drain on paper towels immediately and serve with Remoulade sauce.