Crab Cakes with Spicy Mayo
454 g lump crabmeat, well drained
¾ cup cracker crumbs (i.e. Saltines)
½ cup red bell pepper, finely chopped
2 tablespoons green onion, minced
2 tablespoon white onion, minced
1 tablespoon fresh parsley, minced
¼ cup light mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Freshly ground black pepper
Flour, for dusting
2 tablespoons each butter and olive oil
Wafu® Spicy Mayonaizu® Japanese mayo
In a large bowl, combine crabmeat, cracker crumbs, pepper, onions and parsley.
In a small bowl, whisk together egg, mayonnaise, lemon juice, mustard, Worcestershire sauce and pepper, to taste.
Add wet ingredients to crabmeat and mix gently.
Shape mixture into patties and dust with flour. Set aside on a plate.
In a large skillet, heat butter and oil over medium. When oil is hot, fry crab cakes in batches until golden brown, about 4 minutes on each side.
Serve immediately with Spicy mayo for dipping.
Pairs Well With
Add panache to this popular appetizer with a spicy mayo accent.