Legal’s Signature Crab Cake

- 4-ounce package Ritz Crackers

- 2 tablespoons butter

-1/3 cup chopped scallions, both white and green parts

- 1/2 cup diced red peppers

- 1/2 cup diced celery

- 2–3 teaspoons minced garlic

- 1–2 tablespoons dry white wine

- 1/8 teaspoon Old Bay Seasoning

- 1 tablespoon fresh lemon juice

- 1–2 tablespoons chopped fresh parsley

- 8 ounces blue crab meat — lump or backfin — picked over for shells and cartilage

- Salt and freshly milled black pepper

- 1 large egg

- Flour, for dusting

- Olive oil, for frying

- Butter, for frying

Place the crackers in a plastic bag and crumble with your hands or with a rolling pin. Put them in a large mixing bowl, and set aside.

In a large skillet, melt butter over medium heat and cook the scallions, red peppers, celery and garlic for 5 minutes, or until cooked through but still slightly translucent. Toss with the crackers.

Stir in the wine, Old Bay Seasoning, lemon juice, parsley and crab meat. Season with salt and black pepper to taste. Mix in the egg. Refrigerate for at least 1 hour.

Once the mix has set, remove from the refrigerator and divide the mixture into 4 equal portions.

Gently form crab cakes with your hands into a loose “ball.” Do not overpack; it should remain loose.

Dust with flour and sauté in olive oil and butter (combined) until cooked through.

Serves: 4

Small Bites: Crab Cakes

Legal’s Signature Crab Cake