Crab Cakes

by Shane O’Neill, Vice President

• 2 pounds lump crabmeat – picked over
• 1 small onion, finely chopped
• 1 large celery stalk, finely chopped
• 4 tablespoons unsalted butter
• 1/4 cup sour cream
• 2 eggs, beaten
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 pound large shrimp, pureed
• salt and pepper to taste

In a skillet, over medium heat, melt butter, add onion and celery and saute until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl, add cheese, parsley, Worcestershire sauce, shrimp, salt, and pepper. Mix well. Then fold in crabmeat and shape into cakes. Place on a baking sheet sprayed with a nonfat cooking spray and broil 5 to 10 minutes a side until they are done.