Ingredients Jump to Instructions ↓

  1. 1/4 cup minced celery

  2. 1/4 cup minced green onion

  3. 1/4 cup mayonnaise

  4. 1 large egg

  5. 1 tablespoon dry mustard

  6. 1/4 teaspoon salt Generous pinch of cayenne pepper

  7. 1 pound fresh crab meat

  8. 2 3/4 cups (about) fresh bread crumbs made from crust less French bread

  9. 2 tablespoons ( 1/4 stick) butter

  10. 2 tablespoons olive oil Lemon wedges

Instructions Jump to Ingredients ↑

  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 ¾-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.


Send feedback