Ingredients
2 Tablespoons olive oil
2 celery stalks, finely chopped
2/3 cup onion, finely chopped
1 lb lump crab-meat, fresh
2 2/3 cup dry white breadcrumbs (approx)
¼ cup chopped fresh chives or green onions
2 tablespoons chopped fresh parsley
½ cup mayonnaise
Salt and pepper to taste
6 tablespoon flour (approx)
2 large fresh eggs
2 tablespoon vegetable oil (approx)
Preparation
Heat 2 tablespoon oil in heavy large skillet over medium heat. Add celery and onions and saute until tender. Transfer to large bowl. Stir in crab-meat, chopped chives, parsley and mayonnaise. Season mixture with salt and pepper.
Using about 2/3 cup mixture for each cake, form into six cakes. Set aside. (Crab cakes can be made one day ahead and covered and refrigerated.
Place flour on a small plate. Whisk eggs to blend in another small plate. Place ½ the remaining breadcrumbs in a third small plate. Coat each crab cake first with flour then with the egg and then with the breadcrumbs, coating completely. Add more flour, egg and breadcrumbs as needed.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add crab cakes in batches; cook until golden and heated through, adding oil as necessary, about 5 minutes per side.
