Chunky Crab Cakes

Name: Chunky Crab Cakes
Ingredients: 1 roasted red bell pepperpeeled, seeded and stemmed; 1 cup mayonnaise; 1 garlic clove; 1 tablespoon fresh lemon juice; Kosher salt; Freshly ground pepper; 1/2 cup mayonnaise; 1 large egg, lightly beaten; 2 tablespoons minced red onion; 2 tablespoons minced red bell pepper; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon minced jalapeno; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce; 1 pound jumbo lump crabmeat; 3/4 cup panko, plus more for dredging; 1/2 cup vegetable oil

18 ingredients

10 steps

Ingredients

1 roasted red bell pepperpeeled, seeded and stemmed
1 cup mayonnaise
1 garlic clove
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground pepper
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon minced jalapeno
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 pound jumbo lump crabmeat
3/4 cup panko, plus more for dredging
1/2 cup vegetable oil

Directions

1

make the aioli In a food processor, puree the roasted red pepper, mayonnaise, garlic and lemon juice.
2

Season with salt and pepper and scrape into a bowl.
3

make the crab cakes In a bowl, combine all of the ingredients except the crab, panko and oil; mix well.
4

Gently fold in the crab and 3/4 cup of panko.
5

Scoop into ten 1-inch-thick patties, dredge in panko and transfer to a plate.
6

In a large skillet, heat 1/4 cup of the oil.
7

Fry half of the crab cakes over moderate heat until golden and cooked through, about 3 minutes per side.
8

Transfer to paper towels to drain.
9

Wipe out the skillet and repeat with the remaining oil and crab cakes.
10

Serve with the aioli.