Herbed Crab Cakes
Laura Dempsey
ingredients
- 1/2 c. mayonnaise
- 1/2 c. chopped fresh chives
- 1/4 c. chopped fresh parsley
- 2 T. fresh lemon juice
- 1 tsp. Old Bay seasoning
- 1/3 tsp. cayenne pepper
- 1 3/4 pounds llump crabmeat
- 5 c. fresh breadcrumbs made from crustless French bread
- 3 T. butter
- 3 T. olive oil
- Lemon wedges for serving
directions
- 1
Mix first 6 ingredients in large bowl. Stir in crab. Add 2 cups breadcrumbs, mix well. Season with black pepper.
- 2
Place remaining 3 cups breadcrumbs in medium bowl. Using scant 1/4 cupful for each, shape crab mixture into patties. Drop into breadcrumbs. turn to coat, pressing crumbs to adhere. Arrange cakes on baking sheet.
- 3
Melt half of butter and half of oil in heavy large skillet over medium-high heat. Add half of crab cakes. Saute until heated through and golden brown, about 5 minutes per side. Arrange on platter. Repeat with remaining butter, oil and crab cakes. Garnish with lemon.
Source: Danita Dempsey
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