Crab Cakes with Red Chili Mayo
TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min./batch
YIELD: 2 dozen (1 cup sauce).
This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. —Tiffany Anderson-Taylor, Gulfport, Florida
Ingredients
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1-1/3 cups mayonnaise
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2 tablespoons Thai chili sauce
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2 teaspoons lemon juice, divided
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1/4 cup each finely chopped celery, red onion and sweet red pepper
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1 jalapeno pepper, seeded and finely chopped
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4 tablespoons olive oil, divided
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1/2 cup soft bread crumbs
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1 large egg, lightly beaten
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1 pound fresh crabmeat
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1/4 cup all-purpose flour
Directions
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1.
In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.
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2.
In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.
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3.
Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture.
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4.
In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.
Nutrition Facts
1 each: 140 calories, 13g fat (2g saturated fat), 32mg cholesterol, 146mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
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