Crab Cakes w/ artichoke

Makes 4 entree portions

Really good crab cakes - I loved them in a restaurant in Milwaukee - Sommeliers Palate - and the chef gave me the secret - artichokes in the batter.

ingredients

1 tbsp olive oil
1 tbsp butter
rib of celery, finely chopped
small onion, finely chopped
16 oz lump and claw crab meat
1/3 cup mayonnaise
1 teas yellow mustard
1/4 cup chopped artichoke hearts
2 eggs
1 1/2 – 2 cups bread crumbs
3/4 c Crisco Vegetable Oil to cook crab cakes in

directions

1
Gently drain and check crabmeat being careful to inspect for shell pieces.
2
Finely chop onion and celery about 1/4 c each. Sauté til translucent in small amount of butter.
3
Stir together 1/3 c mayo, 1 teas mustard, 1/4 c finely chopped artichoke, the 2 eggs beaten and the crabmeat. Add the celery/onion mixture and about 1/2 c of the breadcrumbs. Cover and chill mixture for about 30 minutes.
4
Take out of fridge, shape into small patties about 2 1/2 " diameter, 1-1 1/2” high. Do not press, shape gently. Coat lightly in bread crumbs. Brown these over medium heat in a skillet in 1/4 - 1/2 ” of Crisco vegetable oil til browned. Turn and slowly brown other side. Drain and cool on paper towels.

notes

I like to serve with a salsa of fresh white corn - blanched and cut off the cob, cilantro, lemon juice, diced fresh tomato and black beans (canned & drained) and a light mustard/white wine aioli.

Source: sue