Crab Cakes With Sherry-Cayenne Mayo

Recipe Ingredients

		**for The Crab Cakes
2 lbs	908g / 32oz	Crab meat - (preferably blue crab)
1/4 cup	23g / 0.8oz	Red bell pepper - minced
1/4 cup	23g / 0.8oz	Green bell pepper - minced
1/4 cup	23g / 0.8oz	Yellow bell pepper - minced
1 1/2		Leafy celery stalks - minced
1/4 cup	15g / 0.5oz	Sweet red onion - minced
1/2		Jalapeno chile - seeded and minced
2		Eggs (large)
1 tablespoon	15ml	Tabasco sauce
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1/2 cup	118ml	Mayonnaise
1/2 cup	73g / 2.6oz	Fine bread crumbs - (1/2 to 3/4)
		**for The Sherry Cayenne Mayonnaise
1 cup	237ml	Mayonnaise
1 teaspoon	5ml	Cayenne
2 tablespoons	30ml	Sherry vinegar
		Peanut oil - for deep-frying
8		Lemon wedges - one-each serving

Recipe Instructions

Check the crab meat for pieces of shell and gently squeeze out any excess moisture. Do not break up the larger pieces of meat, as these enhance the texture of the crab cakes. In a large bowl, combine all the crab cake ingredients, mixing well but lightly. Form into cakes about 2 inches diameter and 1/2 inch high.

To prepare the Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and vinegar together well. Keep refrigerated until needed.

Heat the oil to 375F

Deep-fry the crab cakes for about 3 minute, or until golden brown and crispy on the outside. The crab cake can also be pan-fried, if you prefer.

Serve 3 crab cakes per person, and top each with 1 1/2 to 2 tsp of Sherry-Cayenne Mayonnaise. Garnish each serving with a lemon wedge.

These recipes are from "Fog City Diner Cookbook" by Cindy Pawlcyn, published by 10 Speed Press.

Source:
Cindy Pawlcyn, Fog City Diner

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