Crab Cakes

Like I said, not only was my vacation filled with great friends and family, but it was filled with great food as well! We did a lot of home cooking and bbq'ing, but I also got to visit two of my favorites, Si Senor and Hometown burger TWICE!!!

My mom and I started cooking this crab pattie recipe only to find out half way through that it wasn't a crab cake recipe but was intended to be used as a filling. We had our hearts set on serving mini-crab cakes for Jill's Engagement party so we had to play around to make it work. The finished product was amazing bite size crabcakes! I do not like crab cakes that are filled with breadcrumbs. This recipe is great and loaded with crabmeat!

Ingredients:

2 cups crab meat

2 Tbs. Flour

3 stalks celery

1 Tbs. Worcestershire

2 Tbs. Minced Parsley

1 cup cream

3 Tbs. butter

2 medium onions

1/2 tea celery salt

1/4 red bell pepper

1 clove garlic

1 Tbs. Green onion (chopped)

~5 slices toasted french bread (crumbled)

Tony Chachere's, salt and pepper to taste

1. Chop celery very fine and dice onions. Saute celery, bell pepper, onion with butter ~ 20 minutes.

2. Add cream, crabmeat, parsley and seasonings: cook another 20 minutes.
3. Add crumbled toast. Mix well.
4 Bake at 350 degees ~5-10 minutes.