Fresh, frozen or canned crabmeat can be used in this recipe. When using frozen and canned, ensure you squeeze out as much moisture as you as can, otherwise your crab cakes will have a watered-down taste. Make a main course of these by serving them with a salad, such as Baby Greens with Julienne Vegetables and Cherry Tomatoes.
- Yield: 8 crab cakes— serves 4 as a starter or main course
- ½ cup (125 ml) mayonnaise
- cayenne, salt and lime juice to taste
- 2 cups (500 ml) crabmeat
- 1 large egg, beaten
- 2 Tbsp (30 ml) all-purpose flour
- 3 Tbsp (45 ml) mayonnaise
- 3 green onions, finely chopped
- ¼ cup (60 ml) very finely chopped red bell pepper
- 2 Tbsp (30 ml) chopped fresh cilantro or parsley
- 1 Tbsp (15 ml) lime juice
- salt and hot pepper sauce, such as Tabasco, to taste
- 1 cup (250 ml) cornmeal
- 3 Tbsp (45 ml) vegetable oil
- lime wedges and cilantro or parsley sprigs
- Place the ½ cup (125 ml) of mayonnaise, cayenne, salt and lime juice in a bowl and mix well to combine. Cover and refrigerate until needed. Line a tray with plastic wrap or parchment paper. Place the crab meat, egg, flour, 3 Tbsp (45 ml) of mayonnaise, green onion, bell pepper, cilantro or parsley, lime juice, salt and hot pepper sauce in a bowl and mix well to combine. (The mixture will be very moist, which will ensure moist crab cakes!)
- Place the cornmeal in a shallow dish. Dampen your hands lightly with water and shape ¼ cup (60 ml) of the crab mixture into a ball. Set it on the cornmeal. Sprinkle the top and sides with cornmeal and then gently form into a cake about 3 inches (8 cm) wide and ½ inch (1 cm) thick. Place on the prepared tray. Repeat with the remaining crab mixture. You should get 8 crab cakes.
- Heat the oil in a large non-stick skillet over medium heat. Cook the crab cakes for 3 to 4 minutes per side. Drain the crab cakes on paper towels and then place on serving plates. Serve with a dollop of the flavored mayonnaise and garnish with lime wedges and cilantro or parsley sprigs.