Crab Cakes with Spicy Mayo

Add panache to this popular appetizer with a spicy mayo accent.

INGREDIENTS
  • 454 g lump crabmeat, well drained
  • ¾ cup cracker crumbs (i.e. Saltines)
  • ½ cup red bell pepper, finely chopped
  • 2 tablespoons green onion, minced
  • 2 tablespoon white onion, minced
  • 1 tablespoon fresh parsley, minced
  • 1 egg
  • ¼ cup light mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper
  • Flour, for dusting
  • 2 tablespoons each butter and olive oil
  • Wafu® Spicy Mayonaizu® Japanese mayo
DIRECTIONS
  1. In a large bowl, combine crabmeat, cracker crumbs, pepper, onions and parsley.
  2. In a small bowl, whisk together egg, mayonnaise, lemon juice, mustard, Worcestershire sauce and pepper, to taste.
  3. Add wet ingredients to crabmeat and mix gently.
  4. Shape mixture into patties and dust with flour. Set aside on a plate.
  5. In a large skillet, heat butter and oil over medium. When oil is hot, fry crab cakes in batches until golden brown, about 4 minutes on each side.
  6. Serve immediately with spicy mayo for dipping.

SERVES: 4
PREP TIME: 20 minutes
COOKING TIME: 20 minutes

PHOTO: Riccardo Cellere

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