Cayenne-Spiked Crab Cakes

By á-174942

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

Details

Servings 8

Preparation

Step 1

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.