Makes 4 large servings (2-3 cakes per person)
2 Dungeness crabs, meat cleaned from shell (Aprox. 1/2 -3/4 pound of crab meat)
5 celery stalks
1 large Vidalia onion (or yellow onion)
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
¼ pound butter, melted
¼ cup dry sherry
1 cup Italian bread crumbs
4 tablespoon olive oil
6 egg yolks
6 large garlic cloves, cleaned and crushed or 2 tablespoons pre-prepared crushed garlic
In a food processor, shred the celery and onion into fine slivers that still carry the flavor of both. In a large non-reactive bowl mix all ingredients, cover and let firm in refrigerator for 1 hour. Using an ice cream scoop, scoop 5 balls into the mixture into a heated 10-inch frying pan with 2 tablespoons olive oil. Flatten the crab cake mix to allow to cook evenly on both sides until light brown crust forms. Place first batch of cooked crab cakes in oven, covered at 200 degrees. Use 2 tablespoons of oil for second batch of crab cakes. When golden brown, place in over with first batch and keep covered until serving time. Try my Remoulade sauce recipe in my PTSD recipes inventory. YaHoo!