CAYENNE-SPIKED CRAB CAKES

Cayenne-Spiked Crab Cakes image

Yield Makes 8 appetizer or 4 main-course servings

Number Of Ingredients 12

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 crabmeat
2 3/4 cups (about) fresh breadcrumbs made from crustless French bread
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges

Steps:

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.
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.)
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.