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Categories:
lump crabmeat red bell pepper green onion water chestnuts egg mayonnaise lemon juice wasabi powder salt freshly ground black pepper crackers butter vegetable oil Mayonnaise sauce mayonnaise paprika salt
Viewed: 64 - Published at: 6 years agoIngredients
- 1 pound lump crabmeat, picked free of shells
- 1 cup minced red bell pepper, plus a few thin strips, for garnish
- 1/2 cup minced green onion
- 1/4 cup minced water chestnuts
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon wasabi powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup crushed saltine crackers or soda crackers
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- Mayonnaise Sauce, recipe follows
- 1 cup mayonnaise
- 1 tablespoon paprika
- Pinch salt and freshly ground black pepper
Method
- In a large bowl, combine the crabmeat, bell pepper, green onions, and water chestnuts.
- Add the egg, mayonnaise, lemon juice, wasabi powder, salt, and pepper, and stir gently to combine.
- Gently stir in the crushed crackers.
- Form the mixture into 12 equal patties.
- In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat.
- Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side.
- Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes.
- Arrange them on a serving platter.
- Garnish with red bell pepper strips to make spider legs, if desired.
- Serve immediately with the Mayonnaise Sauce.
- Combine all of the ingredients in a small serving bowl.
