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Ingredients
- 1/4 cup mayonnaise
- 1/4 cup minced chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon seafood seasoning
- 1/8 teaspoon cayenne pepper
- Dash pepper
- 1 pound lump crabmeat, cartilage removed
- 4 to 5 slices French bread (1 inch thick), crust removed
- RED PEPPER SAUCE:
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- Lemon wedges
Directions
- 1. In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture.
- 2. Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.
- 3. Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
- 4. In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.
Nutrition Facts
1 each: 241 calories, 14g fat (3g saturated fat), 51mg cholesterol, 576mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 12g protein.
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