Crab Cakes With Smoked Paprika Mayonnaise
Serve this Smoked Paprika Mayonnaise with any type of baked or fried seafood or fish. Here, it is perfect with crab cakes.
Prep Time:
30 mins.
Cook Time:
10 mins.
Yield:
12
Ingredients
Smoked Paprika Mayonnaise
- 1 cup Blue Plate® Mayonnaise
- 2 teaspoons smoked paprika
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper
Crab Cakes
- 1 egg
- ⅓ cup Blue Plate® Mayonnaise
- ¼ cup chopped green onions (white and green parts)
- 1 tablespoon lemon juice
- 1 pound crabmeat (claw or lump), picked over
- ½ cup panko breadcrumbs, plus about 1 cup more for coating
- Salt and freshly ground black pepper
- Vegetable oil, such as canola, for frying
Directions
Make Smoked Paprika Mayonnaise
- In a small bowl, stir mayonnaise, paprika, lemon juice, salt and pepper. Taste and adjust seasoning if needed.
Make Crab Cakes
- Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels.
- WHISK egg in a large bowl. Whisk in mayonnaise, green onions and lemon juice. Gently fold in crab with a spatula, along with breadcrumbs. Season to taste with salt and generous amounts of pepper.
- MIX lightly with your hands until mixture holds its shape when squeezed together.
- MAKE each crab cake using a ¼ cup measuring cup, pressing the crab tightly together and forming cakes with your hands. Make 12.
- PLACE additional panko on a plate and dredge cakes in them to coat completely. Refrigerate.
- HEAT about ½ inch oil over medium-high heat in a 12-inch skillet. Cook crab cakes in batches, turning once to cook 4 to 5 minutes per side, until lightly golden brown and crisp.
- REMOVE crab cakes to prepared baking sheet, and keep warm in oven while cooking remaining batches.
- SERVE hot with the Spicy Paprika Mayonnaise.
