Crab cakes with cayenne mayonnaise
0
- Prep Time20 min
- Total Time20 min
- Makes30 to 40 small cakes
Ingredients
1 egg
2 tbsp tomato paste
1 tsp lemon juice
2 tbsp grated parmesan
1 tbsp finely chopped fresh coriander
2 green onions, finely chopped
1/4 tsp cayenne pepper
4 tbsp all-purpose flour
3 113-g tins crabmeat
1 tbsp butter
1 tbsp olive oil
1/2 cup mayonnaise
pinch of cayenne pepper
Instructions
In a bowl, whisk egg with tomato paste and lemon juice. Stir in Parmesan, coriander, green onions and 1/4 teaspoon cayenne. Stir in 2 tablespoons (30 mL) flour and well-drained crabmeat. Place remaining 2 tablespoons (30 mL) flour in a saucer. Form rounded teaspoons or tablespoons of crab mixture into 30 to 40 patties. Dip in flour to lightly coat. Place on waxed paper.
In a large frying pan, heat half of butter with half of oil. When hot and bubbly, without crowding, add a few crab cakes. Over medium heat, sauté until lightly golden, from 3 to 5 minutes per side. Remove to a warm plate. Continue cooking cakes in batches. Add butter and oil as needed.
Stir mayonnaise with cayenne, adding a little more cayenne, if you wish. Heap into a serving dish. Serve crab cakes warm or at room temperature with cayenne mayonnaise for dipping.
Nutrition (per serving)
Calories 28, Protein 1.7g, Carbohydrates 1.2g, Fat 1.8g, Fibre 0.1g, Sodium 91mg.
This is Barbara-jo McIntosh's signature dish. We've made it into bite-size cakes.
Make ahead
Place cooked crab cakes on a baking sheet. Place in freezer, uncovered, until just firm. Then slip into self-sealing plastic bags. Frozen, crab cakes keep well for up to 1 month. Reheat on a baking sheet in a 400F (200C) oven for 9 to 12 minutes. Cayenne mayonnaise can be made ahead, covered and refrigerated for several days. Do not freeze.
