Cooking with Rena Lee

Yield:12

INGREDIENTS:

	FOR THE CRAB CAKES
2 tbsp	buttermilk
1	leek, white and light green parts only, finely chopped
1	rib celery, finely chopped
1	small yellow onion, finely chopped
1 lb lump	crabmeat, preferably Dungeness, picked through to remove any bits of shell
1/2 cup	mayonnaise
1/2 cup	chopped flat leaf parsley

DIRECTIONS:

To make crab cakes: Heat butter in a large skillet over medium heat. Add leek, celery, and onion, and cook, stirring often, until soft and golden, about 10 minutes; set aside to cool.
In a large bowl, gently fold together crab, mayonnaise, parsley, cayenne, salt, pepper, and onion mixture. Add 1 cup bread crumbs and stir just until combined. Shape crab mixture into 12 (3in) patties, using about 1/3 cup of the mixture for each.
Transfer to a sheet tray.
Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time. Dredge once more in egg, then bread crumbs.
Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet to cook, flipping once, until golden brown and hot throughout, 6-8 minutes.
Transfer to a paper-towel0lined plate and set aside. Repeat with remaining patties.
To make spicy mayo: In a small bowl, stir together all ingredients until well combined.
Meanwhile, working in 2 batches,melt 1 tbsp butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden, 1-2 minutes; transfer to a plate and repeat with remaining butter and rolls.
Spread a bit of spicy mayo, to taste, on each bun, then top with lettuce and crab cakes. Serve immediately.