FLORIDA CRAB CAKES

[Anthony Theobald]

Makes 4 large or 8 small crab cakes.

1 lb lump crab meat
2 strips of bacon, finely chopped
2 Tbsp minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 Tbsp fine cracker or bread crumbs (low salt)
1-1/2 tsp Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 Tbsp heavy cream
2 Tbsp melted butter plus 1 Tbsp vegetable oil

Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool.
Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes.
Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve with tartar sauce.