Classic Crab Cakes with Chile Garlic Mayonnaise

  • Level: Intermediate
  • Total: 1 hr 32 min
  • Prep: 12 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: serves 4
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Ingredients

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

Directions

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