When I had my restaurant, this was my signature dish. And like all signature dishes, it has a classic combination of flavors and textures that contribute to its lasting popularity. People used to come from miles around for this one.
Makes 2 servings
- 3 4-oz (113-g) tins crabmeat, drained
- 2 tbsp tomato paste
- ¼ tsp cayenne pepper
- 1 tsp lemon juice
- 2 green onions, finely chopped
- 1 tbsp finely chopped cilantro
- 1 egg, lightly beaten
- 2 tbsp grated Parmesan cheese
- 3 tbsp cornmeal, divided
- 1 tbsp butter
- 1 tbsp olive oil
Cayenne Mayonnaise:
- ¼ cup (60 mL) mayonnaise
- ½ tsp cayenne pepper
- lemon wedges, for garnish
- In a bowl, combine crabmeat with next seven ingredients and 1 tbsp cornmeal
- Mix until combined well
- Form into 4 patties
- Dredge patties in remaining 2 tbsp cornmeal
- In a frying pan on medium-high heat, melt butter and olive oil until bubbling. Reduce heat to medium and place patties in pan
- Use a spatula to flatten patties a bit
- Cook for 3-5 minutes on each side
- Crab cakes should be nicely browned and cooked through
- Mix mayonnaise and cayenne pepper and serve on the side with lemon wedges
