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Thai Crab Cakes with Chili Mayo

We are making Thai Crab Cakes with Chili Mayo on this week's "What's in Your Fridge!" Watch some simple steps to an amazing dinner for your family.

Reporter: Texas State Technical College Culinary Arts Department

Email: news@momseveryday.com

Thai Crab Cakes with Chili Mayo

Thai Crab Cakes with Chili Mayo

Servings: 4

Ingredients:

1 1/3 cups cups mayonnaise
2 tablespoons Thai chili sauce
2 teaspoons lemon juice, divided
1/4 cup celery, small dice
1/4 cup white onion, small dice
1/4 cup red bell pepper, small dice
1 each jalapeno, seeded and brunoise
4 tablespoons olive oil, divided
1/2 cup fresh bread crumbs
1 each egg, lightly beaten
1 pound lump crab meat, picked through for shells
1/4 cup all-purpose flour

Directions:

1. In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons of lemon juice. Set Aside.

2. In a small skillet, sauté the celery, onion, red pepper and jalapeno in 1/4 of the oil until tender. Transfer to a large bowl.

3. Stir in the bread crumbs, 1/2 c reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.

4. When crab is well chilled, shape into a 1/2-in-thick patty. Repeat with remaining mixture.

5. Place flour in shallow bowl and lightly coat each patty.

6. In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown.

7. Serve with reserved sauce.

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