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Spicy Crab Cakes (Serves 8)

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Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

Cooking & Preparation Time:  90 minutes  

Starfish Rating:

1/4 cup of minced celery
1/4 cup of minced onion
1/4 cup of mayonnaise
1 large egg
1 tablespoon of dry mustard
1/4 teaspoon of salt
a generous pinch of cayenne pepper
1 pound of fresh crabmeat
2 3/4 cups of fresh breadcrumbs
2 tablespoons of butter
2 tablespoons of olive oil
lemon wedges
Mix the first 7 ingredients in a medium bowl.

Mix in the crab.

Mix in enough breadcrumbs ( about 2 cups) to form a mixture that barely holds together.

Spread the remaining breadcrumbs on a baking sheet. Shape the crab mixture into eight 3/4 inch thick patties. Coat the crab cakes with the remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. It can be prepared 4 hours ahead, keep refrigerated.

Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add 4 crab cakes, reduce the heat to medium and cook until brown about 4 minutes per side. Wipe the skillet clean. Repeat with the remaining butter, oil and crab cakes.

Transfer the crab cakes to plates. Serve crab cakes immediately with lemon wedges.

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