Crab Cakes With Roasted-Garlic Mayonnaise

• Mayonnaise:
• 1 head garlic (about 3 oz.)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 cup reduced-fat mayonnaise
• Crab cakes:
• 2 celery stalks, chopped
• 4 scallions, white parts only, thinly sliced
• 2 pounds cooked crabmeat
• 1 cup reduced-fat mayonnaise
• 3 cups plain dried bread crumbs
• Salt and pepper
• 4 tablespoons unsalted butter
• 4 tablespoons vegetable oil

1. Make mayonnaise: Preheat oven to 350u0b0F. Separate garlic cloves, place in a baking dish and drizzle with oil. Roast until softened, about 35 minutes. Cool in pan on a wire rack. Lower temperature to 200u0b0F. Peel garlic, add lemon juice and mash with a fork. Stir in mayonnaise.
2. Make crab cakes: Mix celery, scallions, crabmeat, mayonnaise and 2 cups bread crumbs; season with salt and pepper. Spread remaining bread crumbs on waxed paper. Gently form mixture into 8 1-inch-thick patties. Place each cake in bread crumbs and turn to coat.
3. Melt butter with oil in a large skillet over medium-high heat. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes on each side. Keep warm in oven until ready to serve.

mayonnaise, garlic, olive oil, lemon juice, mayonnaise, cakes, celery stalks, scallions, crabmeat, mayonnaise, bread crumbs, salt, unsalted butter, vegetable oil

Taken from www.myrecipes.com/recipe/crab-cakes-with-roasted-garlic-mayonnaise (may not work)