Italian style crab cakes

Serves: 4-6

Ingredients:

• 1 lb. lump crabmeat, any shells and cartilage removed
• 1/2 cup celery, finely chopped
• 1/2 cup G, chopped
• 3 cup green onions, chopped
• 3 cups Italian seasoned bread crumbs, divided (2 cups reserved for coating)
• 2 medium eggs
• 1/3 cup light mayonnaise
• 1/2 teaspoon Dijon mustard
• 2 tablespoons Italian seasoning
• 1 dash hot pepper sauce
• 1 tablespoon lemon juice
• 3 tablespoons parsley, finely chopped
• 4 tablespoons butter

Optional sauce:

• 1 cup light mayonnaise
• 2 tablespoons of sun dried tomato paste
• 1 garlic clove, finely minced
• Salt
• Pepper
• Dash hot pepper sauce

Preparation:

Combine the ingredients for the crabs cakes, using half the breadcrumbs. Form into 3 inch patties and set aside. Using the remaining bread crumbs, press the patties into the crumbs to cover the outside. Either fry in a hot frying pan in a couple of tablespoons of butter, or broil in the oven on low until the crab cakes are golden brown and crisp all over, about 6 to 8 minutes each side. Keep warm while you prepare the sauce. To prepare the sauce, combine the ingredients listed. Serve the hot crab cakes topped with the sauce.

Irene Milito