Crab Cakes With Red Chili Mayonnaise

Crab Cakes With Red Chili Mayonnaise
Crab Cakes With Red Chili Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup mayonnaise

  • 4

    teaspoons chili-garlic sauce

  • 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

  • 1

    large egg beaten to blend

  • 5

    cups fresh breadcrumbs (made from crustless French bread)

Directions

Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise. 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. 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. 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. This recipe yields 8 cakes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: