Crab Cakes

Crab Cakes

Serves: 6-8

Ingredients
1 lb jumbo lump crab meat
1/2 cup mayonnaise with olive oil
2 green leeks chopped finely
1 small celery stalk, chopped
2 cups Italian style breadcrumbs
1/8 tsp salt
pinch of black pepper
pinch of cayenne pepper (optional)
one head of romaine lettuce

Directions:
To make the crab cakes, in a large bowl stir together the mayonnaise, salt and cayenne pepper if using, then stir in celery and leeks. Gently fold in the crab meat and half of the breadcrumbs.  Shape the mixture into 6 to 8 patties about an inch in thickness and roll in the rest of the breadcrumbs. Place cakes on an olive sprayed baking sheet and place in refrigerator for an hour. Take the cakes out of the fridge and put in a 400 degree oven for about 45 minutes.  Serve over a bed of romaine lettuce and enjoy.