pat's Recipe

Jumbo Lump Blue Crab Cakes

Category: Seafood

5 Tbsp butter
1 tsp chopped garlic
5 Tbsp chopped shallots
5 Tbsp chopped celery
1/3 c. mayonnaise
1/8 tsp cayenne papper
1/8 tsp Old Bay seasoning
1 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh chives
salt and freshly ground pepper
1 lb blue lump crabmeat
1 3/4 cup panko (Japanese bread crumbs)
1/2 c. canola oil

Preheat oven to 375
In a medium skillet over medium heat, melt the butter. Add the garlic, shallot and celery, then saute for 5-7 minutes - does not result in browning. Reduce heat as needed to prevent browning.
Transfer the skillet mixture to a large bowl to cool. Once cool, mix in the mayonnaise, cayenne, Old Bay seasoning, parsley, chives, salt and pepper. Gently fold in the crab meat.
Add half the panko, mixing gently. Shape the mixture into 8 hockey puck-shaped patties. Roll each patty in the remaining panko.
In a large skillet over medium high heat, heat the oil. Lightly saute the crab cakes until golden brown on both sides.
Transfer the cakes to a baking sheet and place in the oven. Bake 7-10 minutes until heated through. Serve with lemon aioli
(recipe in sauce category)

makes 8 appetizers