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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Mayonnaise

  2. 4 teaspoons 20ml Chili-garlic sauce

  3. 3 1/2 teaspoons 17ml Fresh lemon juice

  4. 3 tablespoons 45ml Olive oil

  5. 1/2 cup 73g / 2.6oz Chopped red bell pepper

  6. 1/2 cup 55g / 1.9oz Chopped celery

  7. 1/2 cup 31g / 1.1oz Chopped red onion

  8. 2 tablespoons 30ml Chopped seeded jalapeño chili

  9. 1 lb 454g / 16oz Crabmeat - coarsely chopped

  10. 1 lb 454g / 16oz Egg - beaten to blend (large)

  11. 5 cups 730g / 25oz Fresh breadcrumbs

  12. (made from crustless French bread)

Instructions Jump to Ingredients ↑

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

  2. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; saute 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.

  3. 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.

  4. 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.

  5. This recipe yields 8 cakes.

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