Off-The-Hook Crab Cakes

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   Mix together mayonnaise and spices in a small bowl; set aside. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add celery and onion. Cook, stirring, until softened, about 5 minutes. Set aside to cool, about 5 minutes. Gently mix crabmeat and cornbread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Melt remaining 3 tablespoons butter in large skillet over medium heat. Add crab cakes; cook, turning once, until golden brown on both sides, about 6 minutes.

No nutritional information available.

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