Classic New England Crab Cakes

• 1/2 cup finely chopped onion
• 1/2 cup chopped celery finely
• 6 tablespoons unsalted butter
• 1 pound lump crab meat
• 1/3 cup dry bread crumbs fine
• 1/2 cup mayonnaise
• 1/2 teaspoon seafood seasoning
• 1/2 teaspoon worcestershire sauce
• 3 drops hot sauce
• 2 tablespoons parsley minced

1. Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.
2. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
3. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
4. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.

onion, celery finely, unsalted butter, crab meat, bread crumbs, mayonnaise, seafood seasoning, worcestershire sauce, hot sauce, parsley

Taken from www.yummly.com/recipe/Classic-New-England-Crab-Cakes-1652403 (may not work)