Crab Cakes
(Recipe from Bon Appetit)
Makes about 40
Nonstick vegetable cooking 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
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 a Tablespoonful for each cake, shape
crab mixture into 1” diameter patties. Coat each patty with breadcrumbs; arrange on baking
sheets. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
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 a dollop of mayonnaise.
Herbed Mayonnaise
Makes about 1 1/2 cups
1 cup mayonnaise
1/2 cup chopped green onions
1/4 cup minced fresh Italian parsley
1/4 cup chopped cornichons or other gherkin pickles
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons chopped fresh tarragon
1/2 teaspoon hot pepper sauce
Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be made 1 day
ahead. Cover and refrigerate.)
(Recipe from Bon Appetit)
Makes about 40
Nonstick vegetable cooking 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
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 a Tablespoonful for each cake, shape
crab mixture into 1” diameter patties. Coat each patty with breadcrumbs; arrange on baking
sheets. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
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 a dollop of mayonnaise.
Herbed Mayonnaise
Makes about 1 1/2 cups
1 cup mayonnaise
1/2 cup chopped green onions
1/4 cup minced fresh Italian parsley
1/4 cup chopped cornichons or other gherkin pickles
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons chopped fresh tarragon
1/2 teaspoon hot pepper sauce
Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be made 1 day
ahead. Cover and refrigerate.)