Crab Cakes with Roasted-Garlic Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
mayonnaise |
1 head garlic (about 3 oz.) |
1 tablespoon olive oil |
1 tablespoon lemon juice |
1 cup reduced-fat mayonnaise |
2 celery stalks, chopped |
4 scallions, white parts only, thinly sliced |
2 pounds cooked crabmeat |
1 cup reduced-fat mayonnaise |
3 cups plain dried bread crumbs |
salt and pepper |
4 tablespoons unsalted butter |
4 tablespoons vegetable oil |
Directions:
1. Make mayonnaise: Preheat oven to 350°F. Separate garlic cloves, place in a baking dish and drizzle with oil. Roast until softened, about 35 minutes. Cool in pan on a wire rack. Lower temperature to 200ºF. Peel garlic, add lemon juice and mash with a fork. Stir in mayonnaise.
2. Make crab cakes: Mix celery, scallions, crabmeat, mayonnaise and 2 cups bread crumbs; season with salt and pepper. Spread remaining bread crumbs on waxed paper. Gently form mixture into 8 1-inch-thick patties. Place each cake in bread crumbs and turn to coat.
3. Melt butter with oil in a large skillet over medium-high heat. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes on each side. Keep warm in oven until ready to serve.
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