Crab Cakes w/garlic mayo

By KeyIngredient

Ingredients

• 1/4 cup (50 mL) mayonnaise
• 1 egg yolk
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) lemon juice
• 1/2 tsp (2 mL) Worcestershire sauce
• 3 tbsp (45 mL) chopped coriander
• 1/4 cup (50 mL) chopped green onions
• 1/4 cup (50 mL) chopped roasted red pepper
• 1 lb (500 g) crabmeat, defrosted and drained (if frozen)
• Salt and freshly ground pepper
• 1/2 tsp (2 mL) hot pepper sauce
• 1/2 cup (125 mL) cornmeal
• 1/2 cup (125 mL) all-purpose flour
• 3 tbsp (45 mL) melted butter
• Garlic Mayonaisse
• 1/2 cup (125 mL) mayonnaise
• 1 tsp (5 mL) finely chopped garlic
• 1 tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) hot pepper sauce
• 2 tbsp (25 mL) chopped coriander
• Salt and freshly ground pepper

Preparation

Step 1

Combine mayonnaise, egg yolk, mustard, lemon juice, Worcestershire sauce, coriander, green onions and red pepper in a bowl.

Flake crabmeat and stir in. Season with salt and pepper and hot pepper sauce.

Combine cornmeal and flour on a plate. Form crab mixture into 1 tbsp (15 mL) sized balls and flatten slightly. Roll in cornmeal flour mixture.

Preheat oven to 450°F (230°C). Brush a baking sheet with butter.

Drizzle each crab cake with more melted butter. Place in oven and bake 15 minutes, turning once or until crisp.

In a bowl, whisk together mayonnaise, garlic, lemon juice, hot pepper sauce and coriander. Season with salt and pepper. Serve with crab cakes.