Recipe - Crab Cakes With Sherry-Cayenne Mayo

Crab Cakes
2 pound Crab meat, (preferably blue
crab)
One fourth cup Red bell pepper, minced
One fourth cup Green bell pepper, minced
One fourth cup Yellow bell pepper, minced
1 One half Leafy celery stalks, minced
One fourth cup Sweet red onion, minced
One half Jalapeno chile, seeded and
minced
2 lg Eggs
1 tablespoon Tabasco sauce
1 One half teaspoon Worcestershire sauce
One half cup Mayonnaise
One half cup Fine bread crumbs, (One half to
3/4)
SherryCayenne
Mayonnaise
1 cup Mayonnaise
1 teaspoon Cayenne
2 tablespoon Sherry vinegar
Peanut oil, for deepfrying
8 Lemon wedges, oneeach
serving

Check the crab meat for pieces of shell and gently squeeze out any excess
moisture. Do not break up the larger pieces of meat, as these enhance the
texture of the crab cakes. In a large bowl, combine all the crab cake
ingredients, mixing well but lightly. Form into cakes about 2 inches
diameter and One half inch high.

To prepare the SherryCayenne Mayo, mix 1 cup mayonnaise, cayenne, and
vinegar together well. Keep refrigerated until needed.

Heat the oil to 375 degrees.

Deepfry the crab cakes for about 3 minute, or until golden brown and
crispy on the outside. The crab cake can also be panfried, if you prefer.

Serve 3 crab cakes per person, and top each with 1 One half to 2 tsp of
SherryCayenne Mayonnaise. Garnish each serving with a lemon wedge.

These recipes are from "Fog City Diner Cookbook" by Cindy Pawlcyn,
published by 10 Speed Press. Web2MC courtesty of Buster and patH
(phannema@wizard.ucr.edu)

Published by KCRW's Good Food (Los Angeles) on Apr 19, 97

Recipe by: Cindy Pawlcyn, Fog City Diner Posted to MCRecipe Digest V1 #583
by PATh phannema@wizard.ucr.edu on Apr 21, 1997