Crab Cakes with Spicy Mayo
Description
Soft on the inside and crunchy on the outside makes these crab cakes delicious. Serve them with spicy mayo to make them even better!
Ingredients
1 lb. crabmeat, picked free of shells
1 c. panko bread crumbs
3 green onions, green and white parts, finely chopped
1/2 c. finely chopped bell pepper
1/4 c. mayo
1 egg
1 t. Worcestershire sauce
1 t. dry mustard
1/2 lemon, freshly juiced
1/4 t. garlic powder
1 t. salt
dash cayenne pepper
1/2 c. peanut oil
spicy mayo:
4 T. mayo
few drops olive oil
1/2 t. smoked paprika
few dashes tabasco
1 clove garlic, crushed
1 t. lemon juice, freshly squeezed
Directions
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Mix egg, mayonnaise, onion, bell pepper and seasonings in a bowl until combined.
Add crab and half of the bread crumbs; mix. Don’t over mix, so the crab will remain in chunks.
Form mixture into cakes of the desired size and coat them in the remaining bread crumbs.
Place crab cakes on a plate covered with wax paper, cover them and place them in the fridge for at least 2 hours so they solidify which makes them easier to manage when it comes time to fry them.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve warm with spicy mayo sauce.
Spicy mayo:
Mix 4 tablespoons mayo with a few drops of olive oil, about 1/2 teaspoon of smoked paprika, a few dashses of tabasco, 1 clove of crushed garlic and 1 teaspoon of lemon juice.