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1. Add olive oil to a large sauté pan and heat over medium heat.
2. Sauté onion and red pepper until tender. Remove from stovetop.
3. Remove any shell or bone from the crabmeat.
4. In a large mixing bowl, whisk the egg, lemon juice, mayonnaise, Dijon mustard, Old Bay, and cayenne.
5. Fold in crabmeat, sautéed vegetables, and breadcrumbs.
6. Season crab cake mixture with sea salt.
7. Chill crab cake mixture for ½ hours for flavors to combine and breadcrumbs to absorb some liquid.
8. Preheat oven to 350° F.
9. Create 8 equal sized crab cakes.
10. Lightly coat a baking sheet with olive oil.
11. Bake crab cakes about 10 minutes, turn and bake 10 more minutes, or until golden brown.
Spicy Mango Sauce:
1. Place mango, lime juice, pinch of salt, and sugar into a blender and blend until smooth.
2. Stir in diced Serrano chiles. |
