Crab Cakes with Red Chili Mayo


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Serves 24 servings | Prep Time 35 minutes + chilling | Cook Time 10 minutes/batch

Why I Love This Recipe

This is one of the most popular appetizers I've made and it's so attractive at a party. The spicy mayo is just the right accent.


Ingredients You'll Need

1-1/3 cups mayonnaise
2 tablespoons Thai chili sauce
2 teaspoons lemon juice, divided
1/4 cup each finely chopped celery, red onion and sweet red pepper
1 jalapeno pepper, seeded and finely chopped
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1 egg, lightly beaten
1 pound fresh crabmeat
1/4 cup all-purpose flour


Directions

In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.


In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.


Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour.


Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture.


In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce


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