traditional crab cakes '21' club

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Servs: 8

Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.<p> At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.

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  • add   1 tablespoon minced garlic
  • add   1 pound jumbo lump crab meat, picked over
  • add   *available at seafood and specialty foods shops and some supermarkets
  • add   1 yellow bell pepper, cut into 1/4-inch dice
  • add   &nbsp;gloves)
  • add   3 tablespoons vegetable oil
  • add   1 jalape&ntilde;o chili, or to taste, seeded and chopped fine (wear rubber
  • add   1 red bell pepper, cut into 1/4-inch dice
  • add   1/4 cup fresh coriander leaves, washed well, spun dry, and chopped
  • add   Accompaniments: chili mayonnaise or mayonnaise flavored with mustard or horseradish
  • add   1/4 cup mayonnaise
  • add   2 tablespoons Old Bay seasoning*
  • add   6 slices firm white sandwich bread, crusts discarded
  • add   freshly ground black pepper to taste

Instructions

  1. In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
  2. In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
  3. With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
  4. Preheat oven to 375°F.
  5. In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
  6. Serve crab cakes with mayonnaise.

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