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Recipe Detail Page
Garlic Mayonnaise
Autumn 2003
Delicious served with Crab Cakes (recipe follows).
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely chopped garlic
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) hot pepper sauce
2 tbsp (25 mL) chopped coriander
Salt and freshly ground pepper
1. In a bowl, whisk together mayonnaise, garlic, lemon juice, hot pepper sauce and coriander. Season with salt and pepper. Serve with crab cakes.
Crab Cakes
A great little nibble before dinner. Serve them on a lettuce leaf for easier handling.
1/4 cup (50 mL) mayonnaise
1 egg yolk
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) Worcestershire sauce
3 tbsp (45 mL) chopped coriander
1/4 cup (50 mL) chopped green onions
1/4 cup (50 mL) chopped roasted red pepper
1 lb (500 g) crabmeat, defrosted and drained (if frozen)
Salt and freshly ground pepper
1/2 tsp (2 mL) hot pepper sauce
1/2 cup (125 mL) cornmeal
1/2 cup (125 mL) all-purpose flour
3 tbsp (45 mL) melted butter
Combine mayonnaise, egg yolk, mustard, lemon juice, Worcestershire sauce, coriander, green onions and red pepper in a bowl. Flake crabmeat and stir in. Season with salt and pepper and hot pepper sauce.
Combine cornmeal and flour on a plate. Form crab mixture into 1 tbsp (15 mL) sized balls and flatten slightly. Roll in cornmeal flour mixture.
Preheat oven to 450°F (230°C). Brush a baking sheet with butter. Drizzle each crab cake with more melted butter. Place in oven and bake 15 minutes, turning once or until crisp.
Makes about 36 crab cakes
