Ingredients: |
Ingredients: .1 egg, slightly beaten 1/4 cup mayonnaise 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1 tablespoon minced fresh Italian parsley 1 tablespoon fresh lemon juice 2 teaspoons Old Bay seafood seasoning 2 cans (6.5 ounces each) crabmeat, drained and flaked 2 cups panko (Japanese bread crumbs) (divided) Roasted Red Pepper Aloli (recipe follows) or Lemon Aloli (page 107) Roasted Red Pepper AIoli 3 cloves garlic 1 cup mayonnaise 1 red bell pepper, roasted, with seeds and skin removed 2 tablespoons minced fresh Italian parsley 1 tablespoon Dijon-style mustard 1 teaspoon sugar 1 teaspoon fresh lemon juice
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Directions: |
Directions:In large bowl, combine all ingredients except crabmeat, bread crumbs, and ail; stir until well blended. Add crabmeat and 3/4 cup of the bread crumbs. Stir until evenly moistened; let stand 10 minutes. Shape crab mixture into cakes, using 1 tablespoon for each cake; coat with remaining bread crumbs. Place crab cakes on foil-lined baking sheet that has been coated with no-stick cooking spray. Lightly coat tops of crab cakes with cooking spray. Broil until crumbs are golden brown, about 2 to 3 minutes per side. Let stand 1 to 2 minutes. Serve warm with aIoli. Makes about 2 dozen appetizers Fit food processor with steel knife blade. With machine running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients; pulse until well mixed. Place in covered container and refrigerate for up to 3 day Makes about 11/2 cups |