Cayenne-Spiked Crab Cakes

Cayenne-Spiked Crab Cakes
Cayenne-Spiked Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    cup minced celery

  • 1/4

    cup minced green onion

  • 1/4

    cup mayonnaise

  • 1

    large egg

  • 1

    tablespoon dry mustard

  • 1/4

    teaspoon salt

  • 1

    pinch cayenne pepper - (generous)

  • 1

    pound fresh crabmeat

  • 2 3/4

    cups fresh breadcrumbs made from

  • crustless French bread

  • 2

    tablespoons butter - (1/4 stick)

  • 2

    tablespoons olive oil

  • Lemon wedges

Directions

Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet. Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.) Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes. Transfer crab cakes to plates. Serve crab cakes immediately with lemon wedges. This recipe yields 8 appetizer or 4 main-course servings.

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