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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

  1. In a small bowl, stir mayonnaise, paprika, lemon juice, salt and pepper. Taste and adjust seasoning if needed.

Make Crab Cakes

  1. Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels.
  2. 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.
  3. MIX lightly with your hands until mixture holds its shape when squeezed together.
  4. MAKE each crab cake using a ¼ cup measuring cup, pressing the crab tightly together and forming cakes with your hands. Make 12.
  5. PLACE additional panko on a plate and dredge cakes in them to coat completely. Refrigerate.
  6. 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.
  7. REMOVE crab cakes to prepared baking sheet, and keep warm in oven while cooking remaining batches.
  8. SERVE hot with the Spicy Paprika Mayonnaise.