4 slices white bread, cut up
3 tbsp mayonnaise
1 egg, lightly beaten
¼ cup diced celery
¼ cup chopped onion
1 tbsp fresh chopped parsley
1 tsp. fresh lemon juice
1 tsp. Old Bay seasoning
½ tsp Dijon mustard
¼ tsp salt
½ lb lump crabmeat
1 tbsp margarine
1 tbsp olive oil
Pulse bread slices in food processor to form fine crumbs. Combine mayonnaise,
and next 9 ingredients. Fold in crabmeat and 1 cup bread crumbs. Reserve
remaining crumbs in a shallow dish for coating. Melt margarine in a skillet.
Add oil. Gently coat the crab cakes in crumbs and cook in a hot skillet
with margarine-oil mixture. Cook, turning once until golden, 3 to 4 minutes.
Transfer to a baking sheet. Bake in oven at 350° 10 minutes or until
cooked through. Serve with lemon wedges. It is great with Apple Romaine Salad
with Lemon Vinaigrette
Make about 18 mini crab cakes.
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