Classic Crab Cakes With Chile Garlic Mayonnaise
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
54
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Mayonnaise1.5 tsps
Lemon Juice (fresh)3 bunches
Celery (of)1360 g
Crabmeat (coarsely chopped)6 large
Egg2 large
Breadcrumbs (containers)Directions:
1
Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl
2
Cover and refrigerate chili mayonnaise
3
Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat
4
Add bell pepper, celery, onion, and jalapeno; saute 3 minutes
5
Transfer to large bowl
6
Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs
7
Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each
8
Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat
9
Place on baking sheet
10
Cover and refrigerate at least 1 hour and up to 8 hours
11
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat
12
Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side
13
Transfer to plates
14
Serve, passing remaining chili mayonnaise separately