Crab Cakes With Herbed Mayonnaise |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 8 |
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These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy them. The Herbed Mayonnaise is recipe# Ingredients:
nonstick vegetable cooking spray |
1/2 cup minced green onion |
1/2 cup finely chopped celery |
1/4 cup mayonnaise |
2 tablespoons minced fresh tarragon |
1 tablespoon old bay seasoning |
1 tablespoon dijon mustard |
2 teaspoons fresh lemon juice |
2 teaspoons grated lemon peel |
1 lb fresh crabmeat, picked over for shells |
4 cups fresh breadcrumbs made from crustless french bread |
2 large egg yolks, beaten to blend |
basil sprig (to garnish) |
Directions:
1. Spray 2 baking sheets with nonstick spray.
2. Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
3. Add in crabmeat, then 1 1/2 cups breadcrumbs.
4. Stir in egg yolks.
5. Place 2 1/2 cups breadcrumbs in a shallow bowl.
6. Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
7. Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
8. Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
9. Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.
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