Cayenne-Spiked Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate. 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 |
generous pinch of cayenne pepper |
1 pound fresh crabmeat |
2 3/4 cups (about) fresh breadcrumbs made from crustless french bread |
2 tablespoons (1/4 stick) butter |
2 tablespoons olive oil |
lemon wedges |
Directions:
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.
2. 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.)
3. 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.
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