Ingredients
- 2 pounds lump crabmeat, picked over for cartilage
- 1 cup dried breadcrumbs
- 1 cup mayonnaise, store-bought or homemade
- 2 large eggs
- 1 red bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
- 1 yellow bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
- 1/2 cup fresh cilantro leaves, chopped
- 4 scallions, chopped
- Coarse salt and freshly ground black pepper
- Vegetable oil, for frying
- Cilantro-Lime Mayonnaise
- 1 1/2 cups canola oil
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- 2 tablespoons finely chopped cilantro
- Coarse salt
- Juice of 1 lime
Preparation
Step 1
1. Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
2. Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.
Cilantro-Lime Mayonnaise
1. Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
2. With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.