Classic New England Crab Cakes

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.

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.

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.

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.