Herbed Crab Cakes |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup mayonnaise | 1/2 cup chopped fresh chives | 1/4 cup chopped fresh parsley |
| 2 tablespoons fresh lemon juice | 1 teaspoon seafood seasoning blend | 1/4 teaspoon cayenne pepper |
| 1-3/4 teaspoon cayenne pepper | 1-3/4 pounds lump crabmeat, picked over | 5 cups fresh breadcrumbs made from crustless French bread |
| 3 tablespoons butter | 3 tablespoons olive oil | lemon wedges |
| 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. |