Main Dishes:

Crab Cakes

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Ingredients

1 can (6 ounces) crabmeat, drained, flaked, and cartilage removed
1 egg, slightly beaten
6 tablespoons fine dry bread crumbs
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
1 tablespoon finely chopped green onion (green part only)
2 tablespoons mayonnaise
1 teaspoon of dry mustard
1/4 teaspoon of salt
1/4 teaspoon bottled hot pepper sauce
2 tablespoons cooking oil
Lemon wedges
1 recipe tartar sauce (see below)

Instructions

In a medium mixing bowl, combine egg, 4 tablespoons of the bread crumbs, carrot, celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce. Gently stir in crabmeat just until combined. With wet hands, gently shape mixture into four ½-inch thick patties about 3-4 inches in diameter.

Place remaining crumbs in a shallow dish. Coat both sides of the patties with crumbs.

In a large skillet, heat oil over medium heat. Add crab cakes. Cook about 3 minutes on each side or until golden brown. Serve immediately with lemon wedges and tartar sauce.

Tartar sauce: ½ cup mayonnaise 1 tablespoon chopped celery leaves 1 tablespoon sweet pickle relish 1 tablespoon capers 1 tablespoon chopped onion

Stir together in small bowl and serve with crab cakes.

Linda Enders, Port Byron