Rezept ist nicht unbedingt aus der Gegend des Lake Tahoe. Wurde aber von "Chef Smitty" am 05.09. gepostet auf der Homepage des "Tahoe Weekly" . Passt also 
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Crab Cakes
1 lb. lump crab meat, picked through to remove any shell pieces
1 small red onion, diced small
1 celery stick, minced fine (peel the stringy outside off)
½ red pepper, diced fine
1 t fresh lemon juice
1 t Worcestershire sauce
1 t hot sauce such as Tabasco or similar
1 T flat leaf parsley, chopped
1 C bread crumbs, plus some for coating
¼ C flour
3 eggs, beaten
Salt & pepper to taste
3 T butter
3 T oil
Sauté the onion and celery in 1 T of the butter, just enough to sweat them a little. Toss that mix with the red pepper, crab meat and parsley. Add the Worcestershire sauce, lemon and Tabasco slowly to taste. Be aware the lemon juice can vary a lot in strength so add a little at a time and go by taste. Add one egg and half the breadcrumbs and test to see if it will hold together. Again, you want to use as little binder as possible. This makes turning them a little harder, but will give you a much better product.
Use a thin spatula rather than a thick plastic spatula. If you are breading the cakes, you will want to bind them a little more tightly. Then dredge in flour, coat with the beaten egg and dredge in the breadcrumbs. Place the oil in a sauté pan and get it hot. Add the rest of the butter once the oil is hot. As soon as the butter is melted, add the cakes.
Sauté until golden brown on the bottom and then flip and place in a 350-degree F oven for about 5 minutes or hot throughout.
Alles klar? Schafft ihr schon.
Dazu passt übrigens ein trockener Viognier aus Kalifornien.white knight-500x500.jpg
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LG Detlev
