Crab Cakes with Red Chili Mayonnaise

Name: Crab Cakes with Red Chili Mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 liters fresh breadcrumbs made from crustless French bread; 118 milliliters chopped celery; 4 teaspoons chili-garlic sauce; 454 grams crabmeat, coarsely chopped; 1 large egg, beaten to blend; 2 Tbsps chopped seeded jalapeño chili; 4 teaspoons fresh lemon juice; 237 milliliters mayonnaise; 3 Tbsps olive oil; 118 milliliters chopped red bell pepper; 118 milliliters chopped red onion

The recipe Crab Cakes with Red Chili Mayonnaise could satisfy your American craving in approximately 45 minutes. This recipe makes 8 servings with 348 calories, 13g of protein, and 28g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. It is a good option if you're following a dairy free and pescatarian diet. Only a few people really liked this hor d'oeuvre. Head to the store and pick up olive oil, mayonnaise, chili-garlic sauce, and a few other things to make it today.

Instructions

Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.

Ingredients you will need

Chili Garlic Sauce

Lemon Juice

Mayonnaise

Chili Pepper

Equipment you will use

Bowl

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes.

Ingredients you will need

Bell Pepper

Celery

Onion

Transfer to large bowl.

Equipment you will use

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.

Ingredients you will need

Breadcrumbs

Lemon Juice

Mayonnaise

Chili Pepper

Crab

Egg

Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Transfer to plates.

Serve, passing remaining chili mayonnaise separately.

Ingredients you will need

Mayonnaise

Chili Pepper

Equipment

Bowl

Frying Pan

Baking Sheet

Ingredients

Servings:

1liters

fresh breadcrumbs made from crustless French bread 118milliliters

chopped celery 4teaspoons

chili-garlic sauce 454grams

crabmeat, coarsely chopped 1large

egg, beaten to blend 2Tbsps

chopped seeded jalapeño chili 4teaspoons

fresh lemon juice 237milliliters

mayonnaise 3Tbsps

olive oil 118milliliters

chopped red bell pepper 118milliliters

chopped red onion

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.