Back

Crab cakes with spicy mayonnaise

0 vote

I was wondering what to make for our second video, when I remembered I’d promised you a homemade crab cake recipe with spicy mayonnaise on the side.

I have to admit, I’m really proud of this classic that works just as well as an appetizer as a main attraction.

Particularities

ServesServes 4 (or 6 smaller)
Prep time20 min
Cook time40 min
Timeout-

FreezingNe se congèle pas.

Capsule vidéo

Ingredients

1 egg
Juice of 1/2 lemon
2 tablespoons Japanese mayonnaise

Replacement options

or regular mayonnaise
1/2 tablespoon Dijon mustard
1/2 tablespoon chili sauce
16 oz crab meat
1 handful cilantro, chopped
2 green onions, finely chopped
6 tablespoons panko breadcrumbs
Salt and pepper, to taste

For cooking

Peanut oil, as needed
1/2 cup panko breadcrumbs
1 egg, lightly beaten

For the spicy mayonnaise

Japanese mayonnaise, to taste

Replacement options

or regular mayonnaise
Smoked paprika, to taste

Steps

In a bowl, combine the egg, lemon, mayonnaise, Dijon mustard, and chili sauce and mix well. Add the crab meat, cilantro, green onions, and 6 tablespoons of panko breadcrumbs. Season generously and mix well.
Shape 4 cakes and refrigerate for 20–30 minutes. If the cakes don’t hold together, add panko breadcrumbs or mayonnaise.
Meanwhile, put the beaten egg on one plate, the panko breadcrumbs on a second plate, and paper towel on a third plate. Set aside.
In a non-stick pan, heat a generous amount of peanut oil. Coat the cakes in egg and panko breadcrumbs and cook until nicely browned on both sides. Place on the paper towel. Set aside.
Combine the mayonnaise ingredients and serve with the crab cakes.

Tips & tricks

I buy my crab at Poissonnerie La Mer. They have boxed crab claw meat and, although it’s a bit more expensive than the canned stuff at the grocery store, it tastes so much better! ($19.99 for 16 oz, which is enough for this recipe).