Crab Cakes with Red Chili Mayonaisse
From darbar 17 years ago
- 20 minutes to make
- Serves 8
These crab cakes are incredibly delicious and have a little kick. I made them for a party and everyone loved them. I doubled the recipe and made a big batch of slightly smaller-size cakes for appetizers and we had to keep some aside or they would have been all gone. Read more We reheated them the next day and they were just as good! See less
Ingredients
- 1 cup mayonnaise (I used light mayo) shopping list
- 4 teaspoons chili-garlic sauce (available in asian markets or from the ethnic area of some supermarkets). shopping list
- 3 1/2 teaspoons fresh lemon juice shopping list
- 3 tablespoons olive oil shopping list
- 1/2 cup chopped red bell pepper shopping list
- 1/2 cup chopped celery shopping list
- 1/2 cup chopped red onion shopping list
- 2 tablespoons chopped seeded jalapeño chili shopping list
- 1 pound crabmeat, coarsely chopped (I used lump crab from cans) shopping list
- 1 large egg, beaten to blend shopping list
- 5 cups panko breadcrumbs (the recipe called for fresh bread crumbs, but after reading the reviews on the website from people who had made it, I followed their lead and used the panko crumbs. Now I can see why.) shopping list
How to make it
- 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 bell pepper, 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. 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.
The Rating
Reviewed by 4 people-
Absolutely agree that panko crumbs make the difference between so so crab cakes and awesome crab cakes. Love the spicy blend used here, just enough to be intriquing, but not enough to blow your head off. Great dish. Thanks.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "