Spicy Crab Cakes
Makes 8 appetizers or 4 main-course servings


1/4 cup (60 mL) minced celery
1/4 cup (60 mL) minced green onion
1/4 cup (60 mL) mayonnaise
2 eggs
1 tbsp (15 mL) dry mustard
1/4 tsp (1 mL) salt
1/2 tsp (3 mL) Old Bay seasoning
Generous pinch of cayenne pepper
1 lb (454 g) Luxury Crab Meat
2 3/4 cups (650 mL) fresh breadcrumbs made from crustless French bread
2 tbsp (30 mL) butter
2 tbsp (30 mL) olive oil
Lemon wedges  


Mix first 8 ingredients in medium bowl. Mix in Luxury Crab meat. Mix in enough breadcrumbs (about 2 cups / 500 mL) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet. Shape crab mixture into four large or eight smaller patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.) Melt 1 tbsp (15 mL) butter with 1 tbsp (15 mL) oil in large nonstick skillet over medium-high heat. Add crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes. Transfer to plates. Serve Luxury Crab meat cakes immediately with lemon wedges.