Traditional New England crab cakes

 Traditional New England crab cakes
#Seafood #CrabCakes

Makes 8 large or 12 small (appetizer size) crab cakes.

Ingredients:

- 1/2 onion, diced

- 1 Tbsp butter

- 1 egg

- 1/4 cup mayonnaise 

- 2 Tbsp Dijon mustard

- 2 shakes Worcestershire sauce

- 3 shakes Tabasco or other hot sauce, or more to taste

- 1 tsp Old Bay Seasoning

- 1/2 tsp fresh ground black pepper

- 1-1/4 cups panko (or breadcrumbs)

- 1 lb fresh lump crab meat, picked over to remove any bits of shell

- Olive oil for frying

Tartar sauce, aioli mayonnaise, or cocktail sauce, for serving

Directions:

In a small frying pan, sauté onion in butter until translucent. Remove from pan to a large bowl, and let the onions cool for a few minutes.

Stir in the egg, mayonnaise, mustard, Worcestershire, Tabasco, Old Bay, black pepper and panko. Fold in the crab meat.

Form into 8 large patties, and place on a plate. Refrigerate for 30 minutes.

Film the bottom of a large (12-inch) frying pan with olive oil, and heat the oil over medium-low heat. Add the crab cakes and cook, without moving, 5 minutes or until the bottoms are brown. Then turn and cook the second side, 5 minutes or until brown. Remove from the pan and let drain on a plate covered with a paper towel, to remove excess oil.

Serve warm, with optional tartar sauce or aioli mayonnaise.