Crab Cakes

These delicate seafood cakes are perfect with drinks. If you're feeling festive, substitute cooked lobster meat for half of the crabmeat.

INGREDIENTS

4 slices white bread, lightly toasted

1 medium garlic clove, peeled

1 small onion, peeled and quartered

1 tablespoon unsalted butter

1 tablespoon parsley leaves

1 pound lump crabmeat, picked over to remove cartilage

1/4 cup mayonnaise

1 large egg

1 tablespoon lemon juice

1/4 teaspoon salt

Tartar sauce (see recipe under Sauces)

54 12-ounce crab cakes

Preheat oven to 375oF. Break bread in quarters and process with metal blade to fine crumbs, about 40 seconds. Reserve 1/4 of crumbs and put remainder in pie plate.

Drop garlic through feed tube with machine running and process until finely chopped, about 10 seconds. Add onion and chop fine, about 10 seconds. Cook mixture in the butter over low heat until golden brown, stirring, about 10 minutes.

Chop parsley fine, about 5 seconds. Add onion mixture, crabmeat, mayonnaise, egg, lemon juice, salt and reserved bread crumbs and pulse until combined, about 8 times.

Form mixture into 1-1/2-inch cakes by generous teaspoon measures. Coat them with crumbs in pie plate and place on buttered baking sheet. (Recipe may be prepared ahead to this point and refrigerated up to 4 hours.) Bake in preheated oven until golden brown, 10 to 15 minutes. Serve with Tartar Sauce.