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Ingredientes
- 1 c. mayonnaise
- 4 tsp chili-garlic sauce
- 3 1/2 tsp fresh lemon juice
- 3 Tbsp. extra virgin olive oil
- 1/2 c. minced red bell pepper
- 1/2 c. minced celery
- 1/2 c. minced red onion
- 2 Tbsp. minced seeded jalapeno chili
- 1 lb crabmeat coarsely minced
- 1 lrg egg beaten to blend
- 5 c. fresh breadcrumbs (made from crustless French bread)
Direcciones
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 tsp. lemon juice in small bowl. Cover and chill chili mayonnaise.
- Heat 1 Tbsp. oil in heavy medium skillet over medium-high heat. Add in bell pepper, celery, onion, and jalapeno; saute/fry 3 min. Transfer to large bowl. Fold in crab, egg, 1/2 c. chili mayonnaise, and remaining 2 tsp. lemon juice, then 1 1/2 c. breadcrumbs.
- Form crab mix into eight 1/2-inch-thick cakes, using 1/2 c. for each. Dredge cakes in remaining 3 1/2 c. breadcrumbs, turning to coat. Place on baking sheet. Cover and chill at least 1 hour and up to 8 hrs.
- Heat remaining 2 Tbsp. oil in heavy large skillet over medium heat. Working in batches, add in crab cakes and cook till golden and cooked through, about 4 min per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
- This recipe yields 8 cakes.
- Comments: These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.
- Yield: 8 cakes
