Crab Cakes with Red Chili Mayonnaise |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup mayonnaise | 4 teaspoons chili-garlic sauce | 3-1/2 teaspoons fresh lemon juice |
| 3 tablespoons olive oil | 1/2 cup chopped red bell pepper | 1/2 cup chopped celery |
| 1/2 cup chopped red onion | 2 tablespoons chopped seeded jalapeno chili | 1 pound crabmeat, coarsely chopped |
| 1 large egg, beaten to blend | 5 cups fresh breadcrumbs made from crustless French bread | |
| 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 jalapeno; 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. 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. |
| 3 | 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 mayonnasie separately. |