Ingredients
- 1/2 pound lump crabmeat
- 1/4 cup diced red bell pepper
- 1/2 fresh jalapeno, seeded and finely chopped
- 2 teaspoons old bay seasoning
- two to three tablespoons mayonnaise
- 2 cups fresh bread crumbs
- 1 egg, gently beaten
- salt pepper
- 3 tablespoons vegetable oil
- SPICY MAYONNAISE
- 1 cup mayonnaise
- 3 tablespoons hot chile sauce
- 1 tablespoon fresh lemon juice
Directions
Carefully pick within the crabmeat feeling for items of covering and cartilage and discarding them. Stir within the peppers, seasoning and mayonnaise. Stir in as much as 1/2 cup of bread crumbs to mixture or just as much is required to bind ingredients. Shape into four to six cakes, based on preferred size. Put on a plate and chill for one hour in refrigerator. Dip each cake into beaten egg after which into bread crumbs and hang aside. Heat oil inside a non-stick skillet over medium high temperature. Prepare cakes on every side until golden brown. Serve warm with spicy mayonnaise
Stir all ingredients until well combined and chill
Recipe Thanks to Food Network Kitchens