Recipe courtesy of Kelsey Nixon
1 hr 32 min
12 min
1 hr
20 min
serves 4


Classic Crab Cakes:
  • 1 large bottle mayonnaise
  • 1 bottle chili-garlic sauce
  • 1 can/bottle lemon juice
  • 3 red bell peppers
  • 1 bottle olive oil
  • 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
  • 1 1/2 teaspoons fresh lemon juice


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.


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