Name: Classic Crab Cakes with Chile Garlic Mayonnaise
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H32M0.000S
Yield: serves 4
Ingredients: 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; 1 cup mayonnaise; 4 teaspoons chili-garlic sauce; 1 1/2 teaspoons fresh lemon juice

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.

Classic Crab Cakes with Chile Garlic Mayonnaise

Ingredients

Classic Crab Cakes:

Chile Garlic Mayonnaise:

Directions

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