Crab cakes

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1 Tbsp. lemon juice

3/4 cup small diced red onion

1 1/2 cups small diced celery (4 stalks)

1/2 cup small diced red bell pepper

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot pepper sauce

1/2 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound lump crabmeat, (drained and shredded with your clean fingers)

1/2 cup plain dry bread crumbs

1/2 cup mayonnaise (I use Hellmann’s Mayonnaise)

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

4 tablespoons unsalted butter (for Frying)

1/4 cup olive oil (For Frying)

Directions;

Place your butter & oil in a skillet. Then add your onion, celery, red bell peppers, parsley, capers, hot pepper sauce & Worcestershire sauce, over medium-low heat and cook until the vegetables are soft (approx. 15 minutes). Allow it to cool to room temperature. Then in a large bowl break the lump crabmeat with your fingers into small pieces and toss with the bread crumbs. Then add your mayonnaise, mustard, and eggs to the mix. Then add in your cooked vegetables. Now with a large spoon mix well. Shape into bite-sized crab cakes. Heat the butter and olive oil in a large skillet. Add the crab cakes and fry for 3 to 4 minutes on each side, until golden browned. Then sit on paper towel to absorb excess oil.

Homemade Tartar Sauce;

Tartar Sauce made from scratch .

Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.

Whisk well, then cover and chill until ready to serve with the crab cakes.