Crab Cakes | Blue Jean Chef - Meredith Laurence
Crab cakes are a versatile recipe - you can serve them hot or cold, for an elegant brunch, a delicious appetizer or a hearty dinner.
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Ingredients
- 1 teaspoon butter
- ⅓ cup finely diced onion
- ⅓ cup finely diced celery
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- pinch ground cayenne pepper
- 1 teaspoon salt
- freshly ground black pepper
- 16 ounces lump crabmeat
- 2 tablespoons panko breadcrumbs
- ½ cup panko breadcrumbs
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