Cayenne-Spiked Crab Cakes Recipe

Cayenne-Spiked Crab Cakes Recipe

  • 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
  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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