Crab Cakes with Chili Mayonnaise

by Naomi L.

Servings: 4 servings

INGREDIENTS

1 tbsp. unsalted butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 lb. fresh crab meat
3/4 cup unseasoned dried bread crumbs
1 egg
1 tbsp. mayonnaise
1 tbsp. sour cream
1 tsp. chopped parsley
1 tsp. chopped fresh dill
1 tsp. Old Bay seasoning (in Canada, see Club House brand)
1/2 tsp. garlic powder
2 tbsp. oil

Chili mayonnaise:
1 cup mayonnaise
2 tbsp. jalapeno pepper, minced
pepper to taste

INSTRUCTIONS

Make chili mayonnaise by combining ingredients. Chill.

In a small skillet, melt the butter. Saute onion and celery. Set aside.

In a large bowl, stir crab meat, 1/4 cup bread crumbs, onion-celery stuff, egg, mayo, sour cream, parsley, dill, seasoning and garlic. Dampen hands. Mold into 1-inch appetizers or 4-inch entree patties. Coat crab cakes in remaining bread crumbs. Fry in the oil 4-6 minutes or until golden brown.

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Tagged: appetizers, crabcakes add tags

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