King Crab Cakes Hors D'Oeuvres

• 1/4 cup celery finely minced (apx 2 stalks)
• 1/4 cup green onion finely minced (apx 3-4 stalks)
• 1/4 cup sweet red pepper finely minced
• 1/4 cup mayonnaise
• 1 lg egg beated
• 1 tbs dry mustard
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 1 lb cooked king crab meat
• 2 3/4+ cups bread crumbs from crust less French bread or fresh baked Italian loaf of bread
• 2 tbs butter
• 2 tbs olive oil
• 1 tbs Kosher or Sea salt

1. Mix first 8 ingredients together in large bowl.
2. Break the joints of the legs before shelling. This will pull the ligaments out of the meat.
3. As you add the crab meat, re-inspect it for small shells & remove them. Mix meat and spices together.
4. Add finely shredded bread pieces to mixture until it barely holds together
5. Make 1 tbs, scallop sized crab cakes
6. Place on cookie sheet
7. Cover cookie sheet with plastic wrap and chill 1 - 4 hours
8. Cook at medium-high heat with melted butter and olive oil till browned on each side
9. Serve with sprinkle of Kosher or Sea salt on top
10. Makes apx. 50 patties depending on consistent sizing of crab cakes

ubc, ubc, ubc, ubc, egg, mustard, salt, cayenne pepper, crab meat, bread crumbs from crust, butter, olive oil, kosher

Taken from www.epicurious.com/recipes/member/views/king-crab-cakes-hors-doeuvres-50060408 (may not work)