Crab cakes

MAKES 8 SERVINGS

TARTAR SAUCE:

1/2 cup mayonnaise

1 tablespoon celery leaves, chopped

1 tablespoon sweet or dill pickle relish

1 tablespoon capers, chopped

1 tablespoon chopped white portion of scallion (chop and set aside green part for crab cakes)

CRAB CAKES:

2 eggs, slightly beaten

1/4 dry bread crumbs, divided

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

2 scallions, finely chopped, (green part only)

1/4 cup mayonnaise

1-1/2 teaspoons dry mustard

1/2 teaspoon hot pepper sauce

1 pound crabmeat, drained, flaked and cartilage removed (Do not substitute imitation crabmeat)

4 tablespoons vegetable oil

Lemon wedges, optional

To prepare tartar sauce: In a small bowl, combine mayonnaise, celery leaves, relish, capers and white portion of scallion. Cover and refrigerate until serving.

To prepare crab cakes: In a medium bowl, combine eggs, 6 tablespoons bread crumbs, carrot, celery, scallions, mayonnaise, dry mustard and hot pepper sauce. Gently stir in crabmeat, just until combined. With wet hands, gently shape mixture into 8 patties, about 3-1/2 inches in diameter.

Place remaining bread crumbs in a shallow dish. Coat both sides of the patties with crumbs. Place crab cakes on a baking tray, cover with waxed paper and refrigerate for two hours or until ready to fry.

In a large skillet, heat oil over medium heat. Add crab cakes and cook until golden brown on both sides and heated through, about 4-5 minutes per side. Serve immediately with lemon wedges and tartar sauce.

Katie McVicker Sleepy Hollow

Nutrition facts per serving: 298 calories, 25 g fat, 3 g saturated fat, 94 mg cholesterol, 4 g carbohydrates, 12 g protein, 414 mg sodium, 0 g fiber