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Crab Cakes with Roasted-Garlic Mayonnaise

Prep time 20 mins
Cook time 45 mins
Yield Serves 8


  • 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

Nutrition Information

  • calories 584
  • fat 39 g
  • satfat 8 g
  • protein 25 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 138 mg
  • sodium 1344 mg

How to Make It

  1. Make mayonnaise: Preheat oven to 350°F. 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 200ºF. 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.