Chef Magana’s Crab Cakes

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Ingredients

  • 1 lb crab meat (large chunks are good, no need to chop)
  • ¼ cup Bell peppers (variety of colors, small dice)
  • 1 Tbsp Cilantro
  • Salt & Pepper
  • 1 tsp Curry
  • 1 tsp fresh Ginger (minced)
  • 1 tsp Dijon mustard
  • ½ cup Green Onions
  • 3 shots Tabasco
  • ½ cup bread crumbs + extra crumbs for coating
  • 2 egg whites, lightly whipped

Sweet Thai Chili Aioli:

  • ½ cup Sweet Chili sauce
  • ½ cup mayonnaise
  • 1 Lemon
  • 1 Tbsp Parsley (finely chopped)
  • 2 Tbsp Olive oil

Directions:

  1. Chop cilantro and green onions (small dice) and place in a medium bowl with Bell peppers and ginger.
  2. Add egg whites, Dijon mustard, curry, Tabasco, salt & pepper to taste, bread crumbs and crab meat then combine well.
  3. Let the mixture rest for 1 hour in the refrigerator.
  4. For sauce: In a separate bowl combine the mayonnaise, Sweet Chili sauce, juice from 1 lemon and parsley. Place the sauce in a squeeze bottle for the best presentation.
  5. Portion out the crab cake mixture into 2 ½ inch round cakes and dust with bread crumbs. Place the olive oil in a pre-heated pan over medium-high heat and add the cakes, don’t crowd the pan.
  6. Sear the cakes on both sides and place in the oven for 7-10 minutes at 375 degrees.
  7. Place the cakes on a plate and garnish with Sweet Thai Chili Aioli.

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