Preparation:
Mix mayonnaise, garlic and cayenne pepper in small bowl. Refrigerate while preparing crab cakes. Mix crab meat, 1 beaten egg, green onion, bell pepper, thyme and 1/2 cup bread crumbs in medium bowl. Season with salt and pepper. Form crab mixture into eight 1/2-inch-thick cakes. Dip each cake in remaining egg then into breadcrumbs, coating completely. Heat oil in heavy large skillet over medium heat. Working in batches, add crabcakes to oil and cook until golden brown, about 6 minutes per side. Serve hot with garlic mayonnaise.
Prep Time: 20 minutes Cook Time: 12 minutes Makes: 8 crabcakes I love crab cakes all year round. In the winter, I like to serve them with braised greens and in the summer with corn on the cob and a tomato salad. Whatever time of year you serve them, garlic mayonnaise is the perfect accompaniment. |
