Name: Cayenne-Spiked Crab Cakes
Yield: Makes 8 appetizer or 4 main-course servings
Ingredients: 1/4 cup minced celery; 1/4 cup minced green onion; 1/4 cup mayonnaise; 1 large egg; 1 tablespoon dry mustard; 1/4 teaspoon salt; Generous pinch of cayenne pepper; 1 pound fresh crabmeat; 2 3/4 cups (about) fresh breadcrumbs made from crustless French bread; 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; Lemon wedges

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Cayenne-Spiked Crab CakesBrian Leatart

From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.

Recipe notes

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