3 tablespoons butter
1/4 cup finely chopped onions
1 pound jumbo lump crabmeat (picked over to remove cartilage)
1/3 cup fresh bread crumbs
1 large egg, lightly beaten
1/4 teaspoon hot red pepper sauce
seasoned salt
freshly ground pepper
Lemon wedges
In a medium skillet, heat 1 tablespoon of the butter over medium heat. Add the onion. Cook, stirring occasionally, until tender, about 4 minutes. Transfer to a medium bowl. Add the crabmeat and sprinkle on the bread crumbs. Pour the egg and hot pepper sauce on top. Season with salt and pepper to taste. Using your hands, gently mix, being careful not to break up the crabmeat any more than necessary. Form the mixture into 6 patties, about 3 inches in diameter. Place on a wax paper-lined baking sheet. Cover with plastic wrap and refrigerate for 1 hour (this helps the crab cakes hold together). Position the rack about 6 inches from the source of heat and preheat the broiler. Lightly grease the broiler pan. In a small saucepan, melt the remaining 2 tablespoons of the butter. Place the crab cakes in the broiler pan and brush the tops with the melted butter. Boil the crab cakes until the tops are golden brown, about 4 minutes. Turn and continue broiling until the other side is golden brown, about 4 minutes. Serve hot, with the lemon wedges. Makes 4 servings. From Patti La Belle
Other possible additions - add some finely chopped celery, parsley, bell or hot pepper, serrano or jalapeno or a bit of very finely chopped habanero, fresh thyme or tarragon, and/or garlic. Chop all vegetables very fine but do not cook them. Add some cayenne and lemon juice to the mixture as you put it together, but use coarse cracker crumbs (saltines in a ziploc bag gone over a few times with a rolling pin) in the mix. let it sit for a bit then form into patties and roll again in crumbs before cooking them gently in a saute pan. Added by egold 826