CRAB CAKES WITH RED CHILI MAYONNAISE
FOR THE RED CHILI MAYONNAISE:
1 cup mayonnaise
4 teaspoons chili-garlic sauce*
3 1/2 teaspoons fresh lemon juice, divided use
FOR THE CRAB CAKES:
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped, seeded jalapeno chili pepper
1 pound crab meat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh bread crumbs (made from crustless French bread), divided use
TO MAKE THE RED CHILI MAYONNAISE:
Mix mayonnaise, chili-garlic sauce and 1 1/2 teaspoons lemon juice in a small bowl. Cover and refrigerate.
TO MAKE THE CRAB CAKES:
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion and jalapeno, saute 3 minutes. Transfer to large bowl.
Mix in crab, egg, 1/2 cup of the chili mayonnaise and remaining 2 teaspoons lemon juice. Then add 1 1/2 cups bread crumbs. Form mixture into eight (1/2 -inch-thin) cakes, using 1/2 cup of mixture for each. Dredge cakes in remaining 3 1/2 cups bread crumbs, turning to coat. Place on a baking sheet. Cover and refrigerate at least 1 hour or up to 8 hours.
WHEN READY TO COOK:
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. Transfer to plates.
Serve with remaining chili mayonnaise on the side.
*Chili-garlic sauce can be found in Asian food markets or the Asian section of the grocery store.
Makes 8 crab cakes
Source: TV Dinners: Three Years of Recipes as shown on Fox 13 by Diane Sheya
FOR THE RED CHILI MAYONNAISE:
1 cup mayonnaise
4 teaspoons chili-garlic sauce*
3 1/2 teaspoons fresh lemon juice, divided use
FOR THE CRAB CAKES:
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped, seeded jalapeno chili pepper
1 pound crab meat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh bread crumbs (made from crustless French bread), divided use
TO MAKE THE RED CHILI MAYONNAISE:
Mix mayonnaise, chili-garlic sauce and 1 1/2 teaspoons lemon juice in a small bowl. Cover and refrigerate.
TO MAKE THE CRAB CAKES:
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion and jalapeno, saute 3 minutes. Transfer to large bowl.
Mix in crab, egg, 1/2 cup of the chili mayonnaise and remaining 2 teaspoons lemon juice. Then add 1 1/2 cups bread crumbs. Form mixture into eight (1/2 -inch-thin) cakes, using 1/2 cup of mixture for each. Dredge cakes in remaining 3 1/2 cups bread crumbs, turning to coat. Place on a baking sheet. Cover and refrigerate at least 1 hour or up to 8 hours.
WHEN READY TO COOK:
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. Transfer to plates.
Serve with remaining chili mayonnaise on the side.
*Chili-garlic sauce can be found in Asian food markets or the Asian section of the grocery store.
Makes 8 crab cakes
Source: TV Dinners: Three Years of Recipes as shown on Fox 13 by Diane Sheya
MsgID: 3151514
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!
Board: Daily Recipe Swap at Recipelink.com
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