The Crab Pot's Cayenne Spiked Crab Cakes

Ok so this is not the exact same recipe from the kitchen of the famous Crab Pot restaurant in Florida... but it is a great recipe taken from Iron Chef Bobby Flay! I promise, you will not be disappointed... one taste of these will bring you right back to your last vacation!

ingredients

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 crab meat
2 3/4 cups (about) fresh breadcrumbs made from crust less French bread
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges

directions

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.

Source: The Crab Pot (sort of)