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Crab Cakes with Garlic Mayonnaise

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“Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!”
READY IN:
25mins
YIELD:
36 crab cakes
UNITS:
US

Ingredients Nutrition

  • CAKES
  • 14 cup mayonnaise
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 12 teaspoon Worcestershire sauce
  • 3 tablespoons chopped coriander
  • 14 cup chopped green onion
  • 14 cup chopped roasted red pepper
  • 1 lb crabmeat (defrosted & drained - if frozen)
  • salt & freshly ground black pepper
  • 12 teaspoon hot sauce
  • 12 cup cornmeal
  • 12 cup flour
  • 3 tablespoons melted butter
  • GARLIC MAYO
  • 12 cup mayonnaise
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon lemon juice
  • 12 teaspoon hot sauce
  • 2 tablespoons chopped coriander
  • salt & freshly ground black pepper

Directions

  1. CRAB CAKES: Combine first 8 ingredients in a bowl.
  2. Flake crab meat& stir into mixture.
  3. Season to taste& add hot pepper sauce.
  4. Combine corn meal& flour on a plate.
  5. Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
  6. Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
  7. GARLIC MAYO: Whisk all ingredients in a bowl.
  8. Serve with crab cakes.

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