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Recipes

Crab Cakes with Red Chili Mayonnaise

By The Common Grill Chelsea MichiganPhotography by Mark Thomas

5.0

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Recipe information

  • Yield

    Makes 8 Servings

Ingredients

1

cup mayonnaise

4

teaspoons chili-garlic sauce

3

1/2 teaspoons fresh lemon juice

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 jalapeño chili

1

pound crabmeat, coarsely chopped

1

large egg, beaten to blend

5

cups fresh breadcrumbs made from crustless French bread

Need to make a substitution?

Preparation

  1. Step 1

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

    Step 2

    Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 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.

    Step 3

    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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