CRAB CAKES WITH HERBED MAYONNAISE

CRAB CAKES WITH HERBED MAYONNAISE image

Yield 40

Number Of Ingredients 14

Ingredients

Nonstick vegetable oil spray
1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons minced fresh tarragon
1 tablespoon Old Bay seasoning
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1 pound fresh crabmeat, picked over, drained
4 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
Herbed mayonnaise (see recipe)
Fresh basil sprigs (optional)

Steps:

Spray 2 baking sheets with nonstick spray. Mix green onions and next 7 ingredients in large bowl; stir. Mix in crabmeat, then 1 1/2 cups breadcrumbs. Season with pepper. Stir in egg yolks. Place 2 1/2 cups breadcrumbs in shallow bowl. Using 1 tablespoonful for each cake, shape crab mixture into 1-inch-diameter patties. Coat each patty with breadcrumbs; arrange on baking sheets. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.) Preheat broiler. Working with 1 sheet at a time, broil crab cakes 4 to 5 inches from heat source until golden and cooked through, watching to prevent burning, about 4 minutes per side. Arrange on platter. Top each with dollop of mayonnaise; garnish with basil sprigs, if desired.

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