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Crab Cakes With Spicy Mayo

appetizers, shellfish

1/2 cup light mayonnaise
1 1/2 teaspoons chili powder
1 teaspoon lemon juice
1/4 teaspoon ground cumin
dash hot pepper sauce
dash Worcestershire sauce
1 package (7-oz) frozen crab meat; thawed
1/4 cup chopped green onions
1/4 cup chopped celery
1/4 cup chopped fresh Italian parsley
1 egg
1 1/4 cups fine fresh bread crumbs
1 tablespoon vegetable oil; approximately

In bowl, whisk together mayonnaise, chili powder, lemon juice, cumin, hot pepper sauce and Worcestershire sauce; set aside. Place crabmeat in sieve. Pick through to remove any cartilage. Press firmly to remove liquid. In food processor, pulse crabmeat, onions, celery and parsley until blended. Add 3 tablespoon of the mayonnaise mixture, egg and 2 tablespoon of the bread crumbs; pulse until well mixed and moist. Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls into balls; roll in bread crumbs to coat. Transfer to parchment paper-lined or greased rimmed baking sheet. Press slightly to form cakes. (Make-ahead: Cover and refrigerate for up to 4 hours.) In large nonstick skillet, heat half of the oil over medium-high heat; cook cakes, in batches and adding enough of the remaining oil as necessary, for about 4 minutes per side or until golden and crisp. Serve with remaining mayonnaise mixture.

Contributor: Meals in Minutes - Canadian Living

Yield: 15 pieces

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