Spicy Crab Cakes

Name: Spicy Crab Cakes
Ingredients: 1 medium red onion, peeled and sliced; Small handful of cilantro, with stems; 1 jalapeno pepper, stemmed and seeded; 1 red or yellow bell pepper, cored; 1/2 pound lump crab meat; 1 lightly beaten egg; 1 tablespoon mayonnaise; 1/4 cup grated fresh ginger; 1 tablespoon curry powder; 1 teaspoon cumin; Salt; Juice of 1 big lemon; 1 1/2 cups bread crumbs, preferably Japanese panko; 3 tablespoons vegetable or olive oil, or as needed

14 ingredients

11 steps

Ingredients

1 medium red onion, peeled and sliced
Small handful of cilantro, with stems
1 jalapeno pepper, stemmed and seeded
1 red or yellow bell pepper, cored
1/2 pound lump crab meat
1 lightly beaten egg
1 tablespoon mayonnaise
1/4 cup grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
Salt
Juice of 1 big lemon
1 1/2 cups bread crumbs, preferably Japanese panko
3 tablespoons vegetable or olive oil, or as needed

Directions

1

Mince together the onion, cilantro, jalapeno and bell pepper.
2

(If using a food processor, take care not to puree mixture.)
3

In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt.
4

Add lemon juice and mix until evenly blended.
5

Add one cup of the bread crumbs, and mix again until well blended.
6

Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on.
7

Rub cakes on both sides with remaining bread crumbs.
8

Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan.
9

Lower heat to medium, and cook until golden brown.
10

Carefully flip them over and brown the other side; total cooking time will be about 10 minutes.
11

Serve with an India pale ale.