Zesty mini crab cakes

8 slices (7oz) firm white bread, cut up 1/3 cup mayo 1 lg egg, lightly beaten 1 rib celery, finely chopped (1/2 cup) 1 med. Shallot, finely chopped 1 Tbs fresh chopped parsley 1 tsp fresh lemon juice 1 tsp crab boil seasoning (old bay) 1 tsp Dijon mustard ½ tsp coarse salt ¼ tsp to ½ tsp red pepper sauce 1 pound cooked fresh lump or jumbo crabmeat, picked over 2 Tbs butter 2 Tbs olive oil Vegetable cooking spray Make bread into fine crumbs. Combine mayo, egg, celery, shallot, parsley, lemon juice, seasoning, mustard salt and re pepper sauce. Fold in crabmeat and 1 cup breadcrumbs. Pack 1 Tbs with crab mixture and drop onto 1 tray Repeat with remaining mixture. Preheat oven to 350, coat 2 large baking sheets with cooking spray. In a 2 Cup glass measure melt butter. Stir in olive oil. Gently coat cakes in breadcrumbs. In large no stick skillet heat 1 tbs butter mixture over med-high heat. Cook cakes, turning once until golden, 3-4 min. Transfer to baking sheet. Bake until cooked through. 10 min. serve with lemon wedge.

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