SPICY CRAB CAKES WITH JALAPEÑO MAYONNAISE

Ingredients Weight Measure
Lump crabmeat, flaked 2 lbs. 6 cups
Dried breadcrumbs 4-1/2 oz. 2-1/4 cups
Onion, minced 3 oz. 3/4 cup
Large eggs 3 ea.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 3 Tbsp.
Salt 1-1/2 tsp.
Butter or margarine 3 oz. 6 Tbsp.
Mayonnaise 3/4 lb. 2 cups
Sweet pickle, minced 3 Tbsp.
Lemon wedges, lettuce leaves, for garnish 12 ea.

Method

  1. In a large bowl, combine crabmeat, breadcrumbs, onions, eggs, 1 Tbsp. TABASCO® Green Jalapeño Pepper Sauce and salt; stir to mix well. Shape mixture into 12 3" round patties.
  2. In a large sauté pan, heat butter and sauté patties for 10 minutes, or until golden brown on both sides, turning once.
  3. To make jalapeño mayonnaise, in a medium bowl, combine mayonnaise, pickles and 2 Tbsp. TABASCO® Green Jalapeño Pepper Sauce.
  4. Divide crab cakes among 12 plates and garnish each serving with a lemon wedge, lettuce leaf and a dollop of jalapeño mayonnaise.

Yield: 12 servings