Crab Cakes

[Roxy]

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.