Ingredients
1/4 cup mayonnaise1/4 cup minced chives2 tablespoons minced fresh parsley1 tablespoon lemon juice1/2 teaspoon seafood seasoning1/8 teaspoon cayenne pepperDash pepper1 pound lump crabmeat, cartilage removed4 to 5 slices French bread (1 inch thick), crust removedRED PEPPER SAUCE:1/4 cup mayonnaise1/4 cup Dijon mustard2 tablespoons honey1 tablespoon lemon juice1/2 cup chopped sweet red pepper1/4 cup chopped green onions2 tablespoons minced shallots2 tablespoons minced fresh parsleySalt and pepper to taste2 tablespoons butter1 tablespoon olive oilLemon wedges
Preparation
In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture.
Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.
Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.
