These are very tasty served with the Dijon sauce on page 133.
2 tablespoons butter or margarine
1 small onion, minced
3 celery ribs, diced
1 pound fresh lump crabmeat, drained
2 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme
¼ teaspoon salt
¼ teaspoon pepper
1½ cups soft breadcrumbs
2 large eggs, lightly beaten
¼ cup vegetable oil
In a large skillet on medium heat melt the butter. Add the onion and sauté for 3 minutes. Stir in the celery. Turn the heat to low. Cover and cook for 5 minutes. Remove from the heat and set aside to cool. In a medium-size mixing bowl combine the crabmeat, onion mixture, parsley, thyme, salt, and pepper. Gently stir together. Stir in the breadcrumbs and eggs. Shape the crabmeat mixture into twenty-five 1½-inch patties. Place in a container and chill for at least 30 minutes. Heat the oil in a large skillet on medium-high heat. Cook the crab cakes in the hot oil for about 3 minutes on each side or until golden brown. Drain on paper towels.
YIELD: 6 TO 8 CRAB CAKES