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Crab Cakes With Red Chili Mayonnaise

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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)

Details

Servings 8

Preparation

Step 1

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.

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