Crab Cakes With Sherry-Cayenne Mayo

Course : Seafoods
Serves: 10
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2 pounds crab meat -- (preferably blue crsb)
1/4 cup red bell pepper -- minced
1/4 cup green bell pepper -- minced
1/4 cup yellow bell pepper -- minced
1 1/2 medium leafy celery stalks -- minced
1/4 cup sweet red onion -- minced
1/2 medium jalapeno chile -- seeded and minced
2 large eggs
1 tablespoon Tabasco sauce
1 1/2 teaspoons Worcestershire sauce
1/2 cup mayonnaise
1/2 cup fine bread crumbs -- (1/2 to 3/4)
1 cup mayonnaise
1 teaspoon cayenne
2 tablespoons sherry vinegar
3 Cup peanut oil -- for deep-frying
8 slices lemon wedges -- one-each serving

Preparation / Directions:

Check the crab meat for pieces of shell and gently squeeze out any excess moisture. Do not break up the larger pieces of meat, as these enhance the texture of the crab cakes. In a large bowl, combine all the crab cake ingredients, mixing well but lightly. Form into cakes about 2 inches diameter and 1/2 inch high. To prepare the Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and vinegar together well. Keep refrigerated until needed. Heat the oil to 375F Deep-fry the crab cakes for about 3 minute, or until golden brown and crispy on the outside. The crab cake can also be pan-fried, if you prefer. Serve 3 crab cakes per person, and top each with 1 1/2 to 2 tsp of Sherry-Cayenne Mayonnaise. Garnish each serving with a lemon wedge. These recipes are from "Fog City Diner Cookbook" by Cindy Pawlcyn, published by 10 Speed Press.

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