Herbed Crab Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1/2 cup green onion (scallions)
• 1/2 cup chopped celery
• 1/4 cup fresh basil
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons old bay seasoning
• 2 teaspoons dijon mustard
• 3/4 cup mayonnaise
• 2 large eggs, beaten to blend
• 1 lb crabmeat
• 3 cups fresh breadcrumbs (dont cheat)
• 3 tablespoons butter (for frying)
• 1 cup mayonnaise
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 tablespoons drained capers

Recipe

• 1 in a food processor, take day old bread and pulverize to make fresh breadcrumbs, this is very important, store bought breadcrumbs will not suffice here. place aside in a bowl.
• 2 using on/off pulses with the same foodprocessor, finely chop the first 3 ingredients.
• 3 dump into a medium bowl and add the next 5 ingredients and stir to combine.
• 4 then add the crabmeat; toss.
• 5 gently fold in 1 cup breadcrumbs.
• 6 place 2 cups breadcrumbs on plate.
• 7 using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
• 8 coat each crab cake with breadcrumbs.
• 9 cover; chill at least 1 hour.
• 10 working in batches, lighlty sautee the crabcakes in butter, until golden brown on each side.
• 11 transfer onto paper towel, keep warm till serving.
• 12 serve with herb sauce on side.
• 13 garnish with basil or chive sprigs.
• 14 herb sauce preparation:.
• 15 place all ingredients except 2 tablespoons of the capers into a blender or a food processor.
• 16 blend until smooth and pleasingly green.
• 17 pour into a bowl and stir in additional 2 tablespoons of capers.