Page 54 - Indulgence

Pan-Fried Spicy Crab Cakes

The fusion of fresh ginger and jalapeno pepper along with the choice of either
excellent sauce makes these crab cakes absolutely outstanding!

Consider pairing with a white wine made from Gewurztraminer, Viognier,
Chardonnay, Sauvignon Blanc or Pinot Grigio grapes.

Crab Cakes

1/3 cup reduced-calorie mayonnaise
1 teaspoon Old Bay seasoning
8 ounces crabmeat, picked over, patted dry (about 1 cup packed)
2/3 cup saltine cracker crumbs (about 16 crackers)

1/4 cup minced green onions
1 jalapeno pepper, seeds removed, minced
1/8 teaspoon grated fresh ginger

1 tablespoon vegetable oil (for frying)

Mix mayonnaise and seasoning in medium bowl. Add crabmeat,
1/3 cup cracker crumbs, green onions and jalapeno pepper. Mix
carefully to avoid breaking up crabmeat. Form mixture into four
1/2-inch thick patties. Place remaining 1/3 cup cracker crumbs in

shallow bowl. Press crab cakes into crumbs, coating completely.
Heat oil in heavy nonstick skillet over medium heat. Fry cakes
until brown and crisp, about 6 minutes per side.

James’ Favorite Sauce
Juice of 1 lemon
Juice of 1 lime

1/2 tablespoon honey
1 tablespoon Chinese Chili Sauce
5 drops Tabasco
1/4 cup Grated Parmesan Cheese

Stir together in a sauceboat and serve along side the crab cakes.

Alternative Sauce
1 cup Hellmann’s Mayonnaise
1 large Roma Tomato, seeds removed and chopped roughly

1 teaspoon liquid smoke
Stir together in a bowl and serve along side the crab cakes.

Yield: SERVES 2