Cayenne-spiked Crab Cakes with Red Chili Mayonnaise
This is one of the best crab cake recipes I have ever tried."Very good crab cakes! Also good with Red Chili Mayonnaise from other crab cake recipe" - cbatte
Yield: 4 Ready in 45 minutes
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|Red Chili Mayonnaise:|
|2 teaspoonsChili-Garlic Sauce|
|0.75 teaspoonLemon Juice|
|0.25 cupCelery; Minced|
|0.25 cupGreen Onion; Minced|
|1 tablespoonDry Mustard|
|1 pinchCayenne Pepper|
|1 poundFresh Crabmeat|
|2.75 cupspanko; (Japanese breadcrumbs)|
|2 tablespoonolive oil|
Cayenne-spiked Crab Cakes with Red Chili Mayonnaise Preparation
Red chili mayonnaise: Mix mayonnaise, chili-garlic sauce and lemon juice.
Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.
Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes. Transfer crab cakes to plates. Serve crab cakes immediately with red chili mayonnaise
I substituted Panko bread crumbs
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