Crab Cakes with Garlic Mayonnaise
Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!
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READY IN: 25mins
YIELD: 36 crab cakes
UNITS: US
INGREDIENTS
NutritionCAKES
- 1⁄4cup mayonnaise
- 1egg yolk
- 1tablespoon Dijon mustard
- 2teaspoons lemon juice
- 1⁄2teaspoon Worcestershire sauce
- 3tablespoons chopped coriander
- 1⁄4cup chopped green onion
- 1⁄4cup chopped roasted red pepper
- 1lb crabmeat (defrosted & drained - if frozen)
- salt & freshly ground black pepper
- 1⁄2teaspoon hot sauce
- 1⁄2cup cornmeal
- 1⁄2cup flour
- 3tablespoons melted butter
GARLIC MAYO
- 1⁄2cup mayonnaise
- 1teaspoon finely chopped garlic
- 1tablespoon lemon juice
- 1⁄2teaspoon hot sauce
- 2tablespoons chopped coriander
- salt & freshly ground black pepper
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DIRECTIONS
- CRAB CAKES: Combine first 8 ingredients in a bowl.
- Flake crab meat& stir into mixture.
- Season to taste& add hot pepper sauce.
- Combine corn meal& flour on a plate.
- Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
- Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
- GARLIC MAYO: Whisk all ingredients in a bowl.
- Serve with crab cakes.
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