Crab Cakes with Herb Dijon Mayo
Recipe credit: Kinnikinnick Foods
1 tbsp margarine
2 celery stalk – chopped
1 green onion – chopped
1 can or fresh (8 oz) lump crab meat – drained
½ cup mayonnaise
2 cups Kinnikinnick bread crumbs
2 eggs (for coating)
2 tbsp fresh parsley- chopped
¼ tsp salt
½ tsp pepper
Heat margarine in a skillet and sauté celery and onions until tender. In a bowl combine sautéed celery and onions, crabmeat, ½ cup bread crumbs (reserve the rest for the coating), ½ cup mayonnaise, parsley, pepper and salt. Mix until combined. Form mixture into cakes (2-2 ½ inches in diameter) and cool covered in refrigerator for at least two hours (these can be made in advance the night before). Heat a large skillet with 2 tbsp oil over medium heat. Whisk eggs and set aside. Place remaining 2 cups bread crumbs in a separate bowl. Dip each crab cake in the egg mixture and then the bread crumbs. Place in heated pan and cook until golden brown (about 3-5 minutes each side). Remove from pan and pat extra oil off of crab cakes with paper towel.
Serve with Herb Dijon Mayo or your favorite dip.
Herb Dijon Mayo:
7-10 basil leaves fresh- chopped fine
1 ¼ cup mayonnaise
2 tsp Dijon mustard
¼ tsp pepper
1 tsp lemon juice
Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry. Finely chop basil. Mix mayonnaise, mustard, basil, pepper and 1 tsp lemon juice in a bowl. Set aside. Make Herb Dijon Mayo at least 4 hours prior to service (can be made the day before).