Crab Cakes
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
¼ cup chopped red bell pepper
3/4 cup chopped celery
1/4 cup chopped red onion
¼ cup chopped green pepper
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs
• 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 peppers, 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 each one.
• 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.
Serves 8
Tags: bell pepper, chili garlic sauce, crab cakes, green pepper, red onionRelated recipe posts
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