Cayenne-Spiked Crab Cakes with Red Chili Mayonnaise
This is one of the best crab cake recipes I have ever tried.
This is one of the best crab cake recipes I have ever tried.
- 0.5 cup mayonnaise
- 2 tablespoon olive oil
- 1 large egg
- 0.25 teaspoon salt
- 0.25 cup mayonnaise
- red chili mayonnaise:
- 2 teaspoons chili-garlic sauce
- 0.75 teaspoon lemon juice
- crab cakes:
- 0.25 cup celery minced
- 0.25 cup green onion minced
- 1 tablespoon dry mustard
- 1 pinch cayenne pepper
- 1 pound fresh crabmeat
- 2.75 cups panko (japanese breadcrumbs)
- 2 tablespoon butter
- Carbohydrate 112.55138875 g
- Cholesterol 130.445 mg
- Fat 61.517298125 g
- Fiber 7.51860624302551 g
- Protein 43.32903875 g
- Saturated Fat 15.1289635 g
- Serving Size 1 1 Serving (357g)
- Sodium 2373.61325 mg
- Sugar 105.032782506974 g
- Trans Fat 4.5852985 g
- Calories 1182 calories
Step-by-step
- Mix mayonnaise, chili-garlic sauce and lemon juice.
- Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.
- Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
- Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes. Transfer crab cakes to plates. Serve crab cakes immediately with red chili mayonnaise
The ingredient measurements listed above do not reveal the exact physical transformation that occurs when panko breadcrumbs absorb the moisture of fresh crabmeat without completely suffocating its delicate texture. Fresh lump crabmeat demands careful handling to prevent the delicate crustaceans from shredding into an indistinct paste before the patties are ever formed. Gently folding the ingredients together while leaving large lumps intact ensures the interior remains tender once cooked.
Refrigerating the formed patties for at least one hour is an essential structural step rather than a passive waiting period. This chilling window allows the starches in the Japanese breadcrumbs to hydrate fully and firm up the fats in the mayonnaise and butter, which prevents the patties from disintegrating upon contact with the hot skillet. Skipping this rest typically results in loose mounds that fall apart when flipped.
Adapting this seafood preparation for specific dietary needs involves a few straightforward swaps without sacrificing structural integrity. Gluten-free panko substitutes work effectively in a one-to-one ratio by weight, though coarser varieties may require a slightly lighter hand during the exterior coating phase. Dairy components like butter can be replaced with clarified plant-based alternatives that maintain a comparable smoke point during high-heat searing.
Assessing doneness requires monitoring visual cues rather than relying on a digital thermometer. The exterior should develop an even, deep golden crust after approximately four minutes per side over medium heat, while the interior warms through completely without overcooking the seafood proteins. Using a combination of butter and oil in the skillet prevents burning while promoting uniform browning across the entire surface of the patty.
Refrigerating the formed patties for at least one hour is an essential structural step rather than a passive waiting period. This chilling window allows the starches in the Japanese breadcrumbs to hydrate fully and firm up the fats in the mayonnaise and butter, which prevents the patties from disintegrating upon contact with the hot skillet. Skipping this rest typically results in loose mounds that fall apart when flipped.
Adapting this seafood preparation for specific dietary needs involves a few straightforward swaps without sacrificing structural integrity. Gluten-free panko substitutes work effectively in a one-to-one ratio by weight, though coarser varieties may require a slightly lighter hand during the exterior coating phase. Dairy components like butter can be replaced with clarified plant-based alternatives that maintain a comparable smoke point during high-heat searing.
Assessing doneness requires monitoring visual cues rather than relying on a digital thermometer. The exterior should develop an even, deep golden crust after approximately four minutes per side over medium heat, while the interior warms through completely without overcooking the seafood proteins. Using a combination of butter and oil in the skillet prevents burning while promoting uniform browning across the entire surface of the patty.
