Crab Cakes with Red Chili Mayo |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. Ingredients:
1-1/3 cups mayonnaise |
2 tablespoons thai chili sauce |
2 teaspoons lemon juice, divided |
1/4 cup each finely chopped celery, red onion and sweet red pepper |
1 jalapeno pepper, seeded and finely chopped |
4 tablespoons olive oil, divided |
1/2 cup soft bread crumbs |
1 egg, lightly beaten |
1 pound fresh crabmeat |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.
2. In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.
3. Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture.
4. In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce. Yield: 2 dozen (1 cup sauce).
|
|