Crab Cakes with Spicy Mayo
- 1 lb Crabmeat (picked free of shells *)
- 1/3 cup Ritz Crackers (crushed *)
- 3 Green Onions (finely chopped)
- 1/2 cup Red Bell Pepper (finely chopped)
- 1/4 cup Mayonnaise
- 1 Egg
- 1 tsp Worcestershire Sauce
- 1 tsp Dry Mustard
- 1/2 Lemon (juiced)
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1 dash Cayenne Pepper
- All Purpose Flour (for dusting)
- 1/4 cup Canola Oil
- 1/2 cup Mayonnaise
- 1 1/2 tbsp Lemon Juice
- 1 1/2 tbsp Sriracha Sauce
- Salt & Pepper
In a small bowl, whisk all of the ingredients for the spicy mayo. Refrigerate until ready to use.
In a large bowl, mix all of the ingredients together for the crab cakes, except for the flour and canola oil. Shape into 6 patties and dust each side lightly with flour.
Heat oil in a large frying pan over medium heat. When oil is hot, cook crab cakes in batches by carefully placing into the pan and cooking each side for 4-5 minutes, or until golden brown. Serve warm with spicy mayo.
*Crabmeat: If you do not have access to fresh crabmeat, you can use imitation crab legs. With a fork, shred the crab legs into stringy pieces and add to your bowl.
*Ritz Crackers: Use a food processor to quickly crush the crackers. Alternatively, you can place them in a Ziploc bag and crush them with a rolling pin.