Crab Cakes with Spicy Mayo

Ingredients:

  • 1 pound crab meat (picked free of shells)
  • 1 cup panko bread crumbs
  • 3 green onions (green and white parts, finely chopped)
  • ½ cup bell pepper (finely chopped)
  • ¼ cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ lemon (juiced)
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • ½ cup peanut oil
  • Spicy Mayo
    • 4 tablespoons mayo
    • Few drops of olive oil
    • ½ teaspoon smoked paprika
    • Few dashes of Tabasco
    • 1 clove garlic (crushed)
    • 1 teaspoon lemon juice

Directions

Mix egg, mayo, onion, bell pepper and seasonings in a bowl until combined.

Add the crab and half of the panko bread crumbs and mix. Don’t over mix, you want the crab to remain in discernible chunks.

Form the mixture into cakes of the desired size and coat them in the remaining panko.

Place the crab cakes on a plate covered with wax paper, cover them and place them in the fridge for at least 2 hours, this lets them solidify a bit and makes them a lot easier to manipulate 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 4-5 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 of mayo with a few drops of olive oil, about ½ teaspoon of smoked paprika, a few dashes of Tabasco, 1 clove of crushed garlic and 1 teaspoon of lemon juice.

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