Roxy
New member
Crab Cakes:
1/2 lb. lump crabmeat
1/4 cup diced red pepper
12 fresh Jalapenos, seeded and finely chopped
2 tsp. Old Bay Seasoning
2-3 T. mayonnaise
2 cups fresh bread crumbs
1 egg, lightly beaten
Salt and Pepper
3 T. Vegetable Oil
Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with Spicy Mayonnaise.
Spicy Mayonnaise
1 cup mayonnaise
3 T. Hot Chile Sauce
1 T. lemon juice
Stir all ingredients until well combined and chill.
1/2 lb. lump crabmeat
1/4 cup diced red pepper
12 fresh Jalapenos, seeded and finely chopped
2 tsp. Old Bay Seasoning
2-3 T. mayonnaise
2 cups fresh bread crumbs
1 egg, lightly beaten
Salt and Pepper
3 T. Vegetable Oil
Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with Spicy Mayonnaise.
Spicy Mayonnaise
1 cup mayonnaise
3 T. Hot Chile Sauce
1 T. lemon juice
Stir all ingredients until well combined and chill.