Cooking with Rena Lee

Crab Cakes with Spicy Mayo

Comments: oprah.com next to page number

Yield:12

INGREDIENTS:
FOR THE CRAB CAKES
2 tbsp buttermilk
1 leek, white and light green parts only, finely chopped
1 rib celery, finely chopped
1 small yellow onion, finely chopped
1 lb lump crabmeat, preferably Dungeness, picked through to remove any bits of shell
1/2 cup mayonnaise
1/2 cup chopped flat leaf parsley
DIRECTIONS:
  1. To make crab cakes: Heat butter in a large skillet over medium heat. Add leek, celery, and onion, and cook, stirring often, until soft and golden, about 10 minutes; set aside to cool.

  2. In a large bowl, gently fold together crab, mayonnaise, parsley, cayenne, salt, pepper, and onion mixture. Add 1 cup bread crumbs and stir just until combined. Shape crab mixture into 12 (3in) patties, using about 1/3 cup of the mixture for each.

  3. Transfer to a sheet tray.

  4. Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time. Dredge once more in egg, then bread crumbs.

  5. Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet to cook, flipping once, until golden brown and hot throughout, 6-8 minutes.

  6. Transfer to a paper-towel0lined plate and set aside. Repeat with remaining patties.

  7. To make spicy mayo: In a small bowl, stir together all ingredients until well combined.

  8. Meanwhile, working in 2 batches,melt 1 tbsp butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden, 1-2 minutes; transfer to a plate and repeat with remaining butter and rolls.

  9. Spread a bit of spicy mayo, to taste, on each bun, then top with lettuce and crab cakes. Serve immediately.

www.CookingWithRenaLee.com

Print Close