Abby Girl's Note:
These crab cakes are a bit of work....but they are worth every bite. I had leftovers for lunch the next day and they still were excellent. I used Panko japanese breadcrums as these gave the cakes a bit of a crunch. The recipe can be cut in half
My Private Note
Units: US | Metric
Red Chili Mayonnaise
- 1Red Chili Mayonnaise: Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- 2Crab Cakes: Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; sauté 3 minutes. Transfer to large bowl.
- 3Mix 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. (Note: be careful not to add too much liquid to the cakes or they won't come together).
- 4Dredge 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.
- 5Heat 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.
- 6Transfer to plates. Serve, passing remaining chili mayonnaise separately.
- 7Note: I don't normally enjoy fried foods so I bake for about 15-20 mins in 400 degree oven then broil each side for about 2-3 minutes until golden brown. Leftovers (if any) make great sandwiches with whole wheat english muffins.
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Nutritional Facts for Crab Cakes With Red Chili Mayonnaise
Serving Size: 1 (193 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 491.1
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 3.2 g
- Cholesterol 57.8 mg
- Sodium 1191.1 mg
- Total Carbohydrate 57.6 g
- Dietary Fiber 3.5 g
- Sugars 7.1 g
- Protein 20.6 g
The following items or measurements are not included: