Classic New England Crab Cakes

Ingredients

• 0.5 cup onion finely chopped
• 0.5 cup celery finely chopped
• 6 tablespoons butter unsalted
• 1 pound lump crab meat 
• 0.3 cup breadcrumbs dry fine
• 0.5 cup mayonnaise 
• 0.5 teaspoon seafood seasoning 
• 0.5 teaspoon worcestershire sauce 
• 3 drops hot sauce 
• 2 tablespoons parsley minced

Equipment

• bowl
• baking sheet
• whisk
• plastic wrap
• wax paper

Directions

1. Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.
2. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
3. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
4. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.