Dolan's Crab Cakes

From Boulder's Taste of the Nation event.

Yields 20, 2 oz. Crab Cakes

• 1/2 lb Blue fin crabmeat

• 1 lb Dungeness crabmeat

• 3 oz Diced celery

• 3 o Diced red onion

• 1 oz Diced red bell pepper

• 7 oz Mayonnaise

• 1/4 tsp. cayenne pepper

• 4 oz Bread crumbs

• salt and pepper to taste

• 1 Tbsp. Canola oil for frying

Mix vegetables, mayonnaise, spices and breadcrumbs in bowl. Once completely incorporated, gently fold in crabmeat. Form into 2 oz., silver-dollar size patties.

Add canola oil to frying pan placed over medium heat. Place patties in pan and fry until golden brown on one side (about 3-4 minutes). Flip cakes and repeat process of browning. Serve with tartar sauce, Louis dressing and/or cocktail sauce.