Crab Cakes with Herbed Mayonnaise |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 40 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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) | |
| 1 | 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 diameter patties. Coat each patty with breadcrumbs; arrange on baking sheets. Chill at least 1 hour. |
| 2 | 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. |