Chef Dave Klein's Fab Crab Cakes

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

Directions

1. 1

   Pick through crab to remove any shell fragments that may be left behind.

2. 2

   Saute onion and celery until transparent in a tablespoon of canola or vegetable oil. Cool.

3. 3

   Mix crab, onion, celery, thyme leaves, lemon juice, mayonnaise, salt, pepper, Tabasco and 1/4 cup of bread crumbs.

4. 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. 5

   Form cakes and place on a tray. Refrigerate for two hours.

6. 6

   Mix 1/2 cup each of fresh bread crumbs and flour. Coat crab cakes.

7. 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. 8

   Remove to paper towels and serve hot with your favorite remoulade or other sauce.