Kitchen Guy

1 lb. lump crab meat, cleaned of all cartilage and shell bits
1 small jalapeno, seeded and minced
1/2 medium red bell pepper, seeded and minced
1 cup breadcrumbs, unseasoned; divided use
4 Tbsp. Old Bay seasoning
3 Tbsp. mayonnaise
2 large eggs, lightly beaten
canola oil for frying

In a large bowl, gently mix crab meat with jalapeno, red bell pepper, Old Bay seasoning, and about 3 Tbsp. of the breadcrumbs. Mix in 2 Tbsp. of the mayonnaise, adding the additional only if necessary to bind the ingredients.

Form 4 large crab cakes or 6 small cakes and put them on a plate. Cover with plastic wrap and allow them to “cure” in the refrigerator for at least 1 hour.

Set up a dredge of the beaten eggs, thinned with a little water, and the remaining breadcrumbs. Heat the oil in a shallow frying pan. Dip the crap cakes into the egg, then coat with bread crumbs. Fry til golden brown on each side and drain on paper towels..

For a dipping sauce, combine 2 Tbsp. of any type of chili powder you have on hand, along with 2 tsp. garlic powder with 2/3 cup mayonnaise. Mix well to make a shortcut version of chili aioli as a dip for the crab cakes.