Crab Cakes With Herbed Mayonnaise

Recipe by susie cooks
READY IN: 38mins
SERVES: 12-16
YIELD: 40 cakes




  • Spray 2 baking sheets with nonstick spray.
  • Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
  • Add in crabmeat, then 1 1/2 cups breadcrumbs.
  • Stir in egg yolks.
  • Place 2 1/2 cups breadcrumbs in a shallow bowl.
  • Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
  • Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
  • Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
  • Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.