The Coach House's Deviled-Crab Cakes

[kaci]

The Coach House's Deviled-Crab Cakes


1 pound fresh crab meat, preferably lump
5 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2-1/2 tablespoons plus 2 cups fresh bread crumbs made from 2-day-old bread
1 tablespoon finely chopped parsley
Salt to taste if desired
1/2 teaspoon freshly ground pepper
1 egg yolk
1-1/2 teaspoons dry mustard
2 tablespoons heavy cream
1-1/2 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
1/2 teaspoon Tabasco
Juice of 1/2 lemon
1 cup flour
1 egg, lightly beaten
1/2 cup milk
Green sauce (see recipe), optional


1. Pick over crab meat, removing all shell and cartilage. Leave in largest
pieces possible. If pasteurized meat is used, drain all liquid that has
accumulated. Put crab meat in mixing bowl.

2. Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook,
stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2
tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg
yolk with mustard and cream and add it. Add Worcestershire sauce,
mayonnaise, Tabasco sauce and lemon juice.

3. Blend mixture gently, taking care to avoid breaking up crab lumps.
Refrigerate for at least 30 minutes or until quite cold. If mixture is not
cold, it will not shape properly.

4. Put flour in flat-rimmed dish. Put lightly beaten egg with milk in
another dish and remaining bread crumbs in a third.

5. Shape mixture into 10 balls of equal size, pressing to make mixture
adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab
mixture is extremely delicate and must be handled with care to prevent its
falling apart. As crab cakes are made, pat to flatten with great care, using
spatula and fingers. Transfer carefully to dish and return to refrigerator
for at least 30 minutes.

6. Heat remaining 3 tablespoons butter in skillet and cook crab cakes,
handding cautiously, about 5 minutes on a side until nicely browned and
piping hot. Serve, if desired, with green sauce on side.

YIELD 10 servings as first course, 5 as main course