- 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
- 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 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.)
- 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.