Crab cakes with cayenne mayonnaise

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PREP TIME

20 min

Makes

30 to 40 small cakes

* PLUS Cooking time: 25 minutes

Ingredients

  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp lemon juice
  • 2 tbsp grated parmesan
  • 1 tbsp finely chopped fresh coriander
  • 2 green onions , finely chopped
  • 1/4 tsp cayenne pepper
  • 4 tbsp all-purpose flour
  • 3 113-g tins crabmeat
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup mayonnaise
  • pinch of cayenne pepper

Instructions

  • In a bowl, whisk egg with tomato paste and lemon juice. Stir in Parmesan, coriander, green onions and 1/4 teaspoon cayenne. Stir in 2 tablespoons (30 mL) flour and well-drained crabmeat. Place remaining 2 tablespoons (30 mL) flour in a saucer. Form rounded teaspoons or tablespoons of crab mixture into 30 to 40 patties. Dip in flour to lightly coat. Place on waxed paper.
  • In a large frying pan, heat half of butter with half of oil. When hot and bubbly, without crowding, add a few crab cakes. Over medium heat, sauté until lightly golden, from 3 to 5 minutes per side. Remove to a warm plate. Continue cooking cakes in batches. Add butter and oil as needed.
  • Stir mayonnaise with cayenne, adding a little more cayenne, if you wish. Heap into a serving dish. Serve crab cakes warm or at room temperature with cayenne mayonnaise for dipping.

Nutrition (per serving)

  • Calories
  • 28,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 1.2 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 91 mg.

This is Barbara-jo McIntosh’s signature dish. We’ve made it into bite-size cakes.

Make ahead

Place cooked crab cakes on a baking sheet. Place in freezer, uncovered, until just firm. Then slip into self-sealing plastic bags. Frozen, crab cakes keep well for up to 1 month. Reheat on a baking sheet in a 400F (200C) oven for 9 to 12 minutes. Cayenne mayonnaise can be made ahead, covered and refrigerated for several days. Do not freeze.