Crab Cakes with Spicy Red Pepper Sauce

Crab Cakes:

1 tablespoon olive oil
½ shallot, peeled and minced
2 celery stalks, finely chopped
2 teaspoons dried mustard
¼ teaspoon cayenne pepper

 
1 pound crab meat, flaked
1 cup bread crumbs - divided use ½ for cakes and ½ to coat cakes
¼ cup mayonnaise,

½ cup ATK Original, reduced to ¼ cup
1 large egg
½ teaspoon salt
¼ teaspoon ground black pepper

Heat olive oil in a skillet over medium heat. Add shallot and celery. Sauté until soft, about 6 minutes. Add dried mustard and cayenne. Mix well and sauté 2 more minutes. Remove from heat and allow to cool.

In large bowl, combine onion mixture, crabmeat, ½ cup breadcrumbs, ¼ cup mayonnaise, ATK Original, egg, salt and pepper. Mix well and form into mini patties about ¼ cup each, about ½ inch thick. Coat each patty with additional breadcrumbs, chill for at least 1 hour.

Heat ¼ to ½ inch of oil in a skillet over medium-high heat. When hot, add patties in batches and fry until golden, about 3 minutes per side. Drain patties on paper towels. Cover and place in a warm oven. Serve with red pepper sauce.

Spicy Red Pepper Sauce:

1 cup mayo

½ cup ATK Original, reduced to ¼ cup
1 Large lemon, juiced

½ cup chopped roasted red peppers

Blend together in food processor until smooth. .