Classic Crab Cakes with Chile Garlic Mayonnaise

TOTAL TIME: 1 hr 32 min
Prep: 12 min
Inactive Prep: 1 hr
Cook: 20 min
YIELD: serves 4
LEVEL: Intermediate

ingredients

CLASSIC CRAB CAKES:
  • 3 red onions
  • 3 bunches of celery
  • 3 pounds crabmeat, coarsely chopped
  • 6 large eggs
  • 2 large containers breadcrumbs
CHILE GARLIC MAYONNAISE:
  • 1 cup mayonnaise
  • 4 teaspoons chili-garlic sauce
recipe tools

Directions

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

Classic 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 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. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
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, passing remaining chili mayonnaise separately.

Series: Kelsey & Spike Cook
Episode: Kelsey and Spike Cook Crab (Ep. 6)
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.