Recipe from Sandy Olsen
Crab Cakes
8 slices (7 oz) firm white bread, cut up
1/3 cup mayonnaise
1 large egg, lightly beaten
1 rib celery, finely chopped (1/2 cup)
1 medium shallot, finely chopped
2 tbls fresh chopped parsley
2 tsp fresh lemon juice
2 tsp crab boil seasoning (Old Bay)
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 to 1/2 tsp red pepper sauce
1 lb cooked fresh lump or jumbo crabmeat, picked over
2 tbls butter
2 tbls olive oil
Vegetable cooking spray
1. Pulse bread in food processor to form fine crumbs.
2. Combine mayonnaise, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrumbs. Transfer remaining crumbs to airtight container.
3. Pack 1 tbls with crab mixture and drop onto 1 sheet pan lined with parchment paper. Repeat with remaining mixture. Flash freeze and transfer to ziplock freezer bags when frozen. Freeze crab mixture and bread crumbs up to one week.
4. Thaw cakes in refrigerator, crumbs at room temperature.
5. Preheat oven to 350 degrees. Coat 2 large baking sheets with the cooking spray. In a 2 cup glass measure, melt butter in microwave until just melted, about 1 minute. Stir in olive oil.
6. Transfer remaining crumbs to a large shallow dish. Gently coat cakes in crumbs.
7. in a large nonstick skillet, heat 1 tbls butter mixture over medium-high heat. Cook cakes, turning once, until golden, 3 to 4 minutes. Transfer to baking sheet. Bake until cooked through, 10 minutes. Serve with lemon wedges.
*Can also make into 12 full size crab cakes- bake for 12 minutes.
Dijon Sauce
1 (8 oz) container sour cream
3 tbls Dijon mustard
1 tbls white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Whisk together all ingredients. Serve with crab cakes.
