 |
| Maine in Fall |
1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup fresh basil
4 tsp fresh lemon juice
2 tsp Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs
2 large egg yolks, beaten
1/4 cup vegetable oil
Preparation Crab Cakes
Mix first 7 ingredients in medium bowl. Add crabmeat and toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in egg yolks. Place 2 cups breadcrumbs on plate. Using 2 TBS crab mixture for each crab cake, form cakes by shaping with fingers. Coat each crab cake with breadcrumbs. Arrange on baking sheet, cover with foil. Refrigerate at least one hour (can be made 1 day ahead, refrigerated).
Place oven rack about 6 inches below broiler. Brush baking sheet with oil. Arrange crab cakes on baking sheet, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving and kept warm in a 300 degree oven.
Serve with Chive and Caper Sauce
Ingredients Chive and Caper Sauce
(makes about 1 1/2 cups)
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 TBS minced shallots
2 TBS fresh lemon juice
1/2 tsp hot pepper sauce
2 TBS drained capers
Preparation Chive and Caper Sauce
Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead)
