Crab Cakes with Roasted-Garlic Mayonnaise

Ingredients

• 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

Preparation

1. 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. 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. 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.