Jalapeño Crab Cakes
Monday, February 23, 2009 at 12:55PM 
I waited for the perfect opportunity to make these and had it this past Friday (hence no Friday Routines) I made these and few other dishes for Justin Paprocki and Sara Welliver from the Island Packet (our local all the news that’s fit to print in the Low Country paper). Justin also authors Blog A La Carte. You can go there and find out all that's happening in the Lowcountry when it comes to food and wine.
Well, that’s right, It’s All Delicious will be featured in the Lowcountry Life section of the Packet on Wednesday (Feb 25th)…It's all exciting!
Back to the crab cakes. These cakes are loaded with crab and the panko keeps them nice and light. I made a jalapeño chili paste (adapted from Simply Ming), which was fresh tasting with a nice kick of heat at the end. When you make them, they will be very moist so you might want to add a bit more panko. Chill them for a good twenty minutes before frying them, which will help them from falling apart on you.
I think these are a nice switch from a “deviled” crab cake made with the traditional Old Bay Seasoning.
For the Crab cakes
Makes 6 medium sized cakes
8oz crabmeat, the best you can find
1-2 tablespoons homemade jalapeño chili paste (or to taste if you are using a store bought chili paste– which could be SUBSTANTIALLY hotter!)
¼ mayonnaise
½ teaspoon honey
Juice from ½ a lime
½ teaspoon soy sauce
1 egg, beaten
¼ cup panko breadcrumbs + extra 1-2 cups for coating
1 cup all purpose flour for dredging
2 eggs beaten
Canola oil for frying
For the Spicy Mayonnaise
2 tablespoons homemade chili paste (or to taste if you are using store bought – read warning above!)
½ cup mayonnaise
Make the spicy mayonnaise
Mix the chili paste and mayonnaise together in a small bowl. Cover and refrigerate until ready to serve the crab cakes.
Make the Crab cakes
Mix the crab, mayonnaise, honey, limejuice, soy sauce, 1 beaten egg and panko together in a medium bowl. If the mixture feels too wet add a little more panko, but not too much you want to taste the crab.
Scoop out a ¼ cup of crab mixture and form into cakes. Dredge cakes in flour, then dip in egg and finally coat in panko. Place cakes on a parchment lined baking sheet and refrigerate for twenty minutes or until ready to fry.
Heat a large skillet over high heat, add oil. Add cakes and sear three minutes on each side until golden brown. Drain on paper towels. Serve with spicy mayonnaise on the side.
Jalapeño Chili Paste
1 pound fresh jalapeños, stemmed and chopped
1-tablespoon red pepper flakes
½ cup minced garlic
1/8-cup canola oil
1-cup rice vinegar
½ teaspoon sugar
1-teaspoon salt
Cook jalapeños, red pepper flakes, garlic and oil in a medium saucepan. Cook on low heat until the jalapeños soften and flavors blend, about 15minutes.
Remove from heat, add sugar and salt. Cool to room temperature. Pulse mixture in the bowl of a food processor until it resembles a fine salsa. Do not over process; you do not want a puree. Store in a clean jar in the refrigerator, will keep for 1 month.
Adapted from Simply Ming cookbook
Reader Comments (4)
My friend Kyle was loving the crab cake recipe ... however, as a guy, he has no patience ... and just wanted to hit print and move on. He suggested that you put a "print this recipe" button link at the end of each recipe? Not a bad idea.
Cindy
Kyle now regrets his lack of patience and acknowledges that the printable version on the comments page is perfect. I am now covered in shame, as lamb is clothed in cranberry-pear chutney.
Hey Kyle - No prob...and you must be sticky with that cranberry and pear chutney all over you! Give the crab cakes a go and let me know what you think! Thanks for stopping by...Sally
Hey Sal --
Just watched Rachel Ray pooh-pooh store bought panko -- one of your favorite ingredients -- and make her own in the food processor with generic rice krisipie-like cereal. She says panko is just rice cereal crumbs in a pretty package ... what do you think? Would you try this?
Cindy