Cayenne-Spiked Crab Cakes

• 1/4 cup minced celery
• 1/4 cup minced green onion
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon dry mustard
• 1/4 teaspoon salt
• Generous pinch of cayenne pepper
• 1 pound fresh crabmeat
• 2 3/4 cups (about) fresh breadcrumbs made from crustless French bread
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• Lemon wedges

1. Mix first 7 ingredients in medium bowl.
2. Mix in crab.
3. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together.
4. Spread remaining breadcrumbs on baking sheet.
5. Shape crab mixture into eight 3/4-inch-thick patties.
6. Coat crab cakes with remaining breadcrumbs, pressing to adhere.
7. Cover with plastic wrap and refrigerate at least 1 hour.
8. (Can be prepared 4 hours ahead; keep refrigerated.)
9. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat.
10. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side.
11. Wipe skillet clean.
12. Repeat with remaining butter, oil and crab cakes.
13. Transfer crab cakes to plates.
14. Serve crab cakes immediately with lemon wedges.

celery, green onion, mayonnaise, egg, mustard, salt, generous, fresh crabmeat, bread, butter, olive oil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/cayenne-spiked-crab-cakes-102156 (may not work)