Crab Cakes With Red Chili Mayonnaise

Recipe Ingredients

1 cup	237ml	Mayonnaise
4 teaspoons	20ml	Chili-garlic sauce
3 1/2 teaspoons	17ml	Fresh lemon juice
3 tablespoons	45ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Chopped red onion
2 tablespoons	30ml	Chopped seeded jalapeño chili
1 lb	454g / 16oz	Crabmeat - coarsely chopped
1 lb	454g / 16oz	Egg - beaten to blend (large)
5 cups	730g / 25oz	Fresh breadcrumbs
		= (made from crustless French bread)

Recipe Instructions

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; 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.

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.

This recipe yields 8 cakes.

Source:
Bon Appetit, September 2002

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