Crab Cakes With Red Chili Mayonaisse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These crab cakes are incredibly delicious and have a little kick. I made them for a party and everyone loved them. I doubled the recipe and made a big batch of slightly smaller-size cakes for appetizers and we had to keep some aside or they would have been all gone. Read more . We reheated them the next day and they were just as good! Ingredients:
1 cup mayonnaise (i used light mayo) |
4 teaspoons chili-garlic sauce (available in asian markets or from the ethnic area of some supermarkets). |
3 1/2 teaspoons fresh lemon juice |
3 tablespoons olive oil |
1/2 cup chopped red bell pepper |
1/2 cup chopped celery |
1/2 cup chopped red onion |
2 tablespoons chopped seeded jalapeño chili |
1 pound crabmeat, coarsely chopped (i used lump crab from cans) |
1 large egg, beaten to blend |
5 cups panko breadcrumbs (the recipe called for fresh bread crumbs, but after reading the reviews on the website from people who had made it, i followed their lead and used the panko crumbs. now i can see why.) |
Directions:
1. Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs.
3. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
4. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
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