Chef Dave Klein's Fab Crab Cakes

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 8 ounces large lump crabmeat (phillips brand was suggested)
• 1/4 onion, diced
• 1 celery rib, diced
• 1/2 teaspoon fresh thyme leave
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise, heaping
• salt & pepper
• 1 dash tabasco sauce
• 1/4 cup fresh breadcrumb
• 1/2 cup fresh breadcrumb
• 1/2 cup flour

Recipe

• 1 pick through crab to remove any shell fragments that may be left behind.
• 2 saute onion and celery until transparent in a tablespoon of canola or vegetable oil. cool.
• 3 mix crab, onion, celery, thyme leaves, lemon juice, mayonnaise, salt, pepper, tabasco and 1/4 cup of bread crumbs.
• 4 fold very lightly, making sure not to break up the crab meat (i broke up about 3/4 of the crab slightly because these cakes are about 90% crab). having nice chunks within the cooked cakes is a big plus.
• 5 form cakes and place on a tray. refrigerate for two hours.
• 6 mix 1/2 cup each of fresh bread crumbs and flour. coat crab cakes.
• 7 heat 4 tablespoons oil and 2 tablespoons butter in a large pan. add crab cakes to hot pan and saute for three minutes per side.
• 8 remove to paper towels and serve hot with your favorite remoulade or other sauce.