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Receta Crab Cakes With Red Chili Mayonnaise
by Global Cookbook

Crab Cakes With Red Chili Mayonnaise
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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

  1. Mix mayonnaise, chili-garlic sauce, and 1 1/2 tsp. lemon juice in small bowl. Cover and chill chili mayonnaise.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 8 cakes.
  6. Comments: These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.
  7. Yield: 8 cakes