Spicy Crab Cakes

Ingredients:

• 1 lb Crab meat (large chunks are good, no need to chop)
• 1 tbsp Cilantro (chopped)
• Salt & Pepper
• 1 tsp Dijon Mustard
• ½ cup Green Onions (sliced thin)
• 2 Lemon (for juice)
• ½ cup Bread Crumbs + extra Cup Crumbs for coating
• 3 Eggs (lightly whipped)
• 2-3 tsp Chili Garlic Sauce (can always add more)

 Sweet Thai Chili Aioli:

•  ½ cup Sweet Chili Sauce
• ½ cup Mayonnaise
• 1 Lemon
• 1 tbsp Parsley (finely chopped)
• 2 tbsp Olive oil

Directions:

Combine cilantro, green onions, crab meat in a medium bowl. Add eggs, lemon juice, Dijon, chili sauce, salt & pepper, bread crumbs and combine well. Place in refrigerator and let rest 1 hour.

Start by portioning out the crab cake mixture into 2½ inch round cakes. Dust crab cakes with bread crumbs until well coated. In a large sauté pan over medium-high heat, add olive oil and about six cakes (don’t over crowd the pan)

Sear the cakes on both sides and place in the oven for 8-10 minutes at 375 degrees.

Place the cakes on a plate and garnish with Sweet Thai Chili Aioli.

For Aioli: 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.

Recommended Pairing: Reserve Viognier

Chef Frank Magaña