Crabcakes NT

Crab Cake (NT)
Ingredients
•	2 large eggs, well beaten 
•	½ cup chopped celery 
•	1 cup crushed Saltine crackers 
•	3 tablespoons mayonnaise 
•	1 tablespoon Dijon-style mustard 
•	1 teaspoon Old Bay Seasoning 
•	¼ teaspoon red hot pepper flakes 
•	2 teaspoons Worcestershire sauce 
•	2 tablespoons finely chopped parsley sprigs 
•	½ cup finely chopped scallions 
•	½ teaspoon salt 
•	¼ teaspoon freshly ground pepper 
•	1 pound crab meat, lump preferred, shell and cartilage removed 
•	½ cup finely ground fresh bread crumbs 
•	¼ cup vegetable oil 
Preparation
1.	In a large mixing bowl combine the eggs, celery, saltines,
mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire
sauce, parsley, scallions, salt and pepper, and blend well. Add the
crab meat, folding it in lightly without breaking it up.
2.	Divide the mixture into 12 equal portions. Shape them into
hamburger-like patties. Dredge them lightly in the bread crumbs.
3.	Heat approximately 2 tablespoons of the oil in a nonstick skillet
over medium heat. Saute the crab cakes 2 to 3 minutes on each side or
until golden brown, using the remaining 2 tablespoons oil if
necessary. Drain on paper towels immediately. Serve the crab cakes
with this French Creole-inspired remoulade sauce.

For real Baltimore crab cakes: No pepper flakes, parsley, scallions.
No breading. Bake crab cakes in oven at 425 degrees F rather than
fry--they are less likely to break apart if the oil is not perfect and
they will have less fat and more crab flavor.

recipe: All jumbo lump. 2Tbsp Mayo, 1 Tbsp mustard, 1/2 tsp
Worcestershire. Salt. 1/2 tsp baking soda. One egg and a tsp of Old
Bay. Scant 1/3 cup Panko. dash tobacco. Bake at 425.

Forget the celery, hot pepper flakes, finely chopped scallions
probably the Worcestershire sauce and one of those eggs. Change the
mustard to a bit of Colman\'s dry mustard, maybe some lemon juice and
a little onion juice(grate the onion) and you have it.