Cutlets with Crabmeat
by Editorial Staff
Crabmeat cutlets are tender and juicy.
Ingredients
- Mayonnaise – 1 1/3 cups
- Chili sauce – 2 tbsp
- Fresh lemon juice – 2 teaspoon
- Fresh celery (finely chopped) – 1/4 cup
- Red onion (finely chopped) – 1/4 cup
- Bulgarian red pepper (seeded and finely chopped) – 1/4 cup
- Jalapeñon pepper (seeded and finely chopped) – 1 pc.
- Olive oil – 4 tbsp
- Dried bread crumbs – 1/2 cup
- Egg (slightly beaten) – 1 pc.
- Fresh crab meat – 450 g
- Wheat flour – 1/4 cup
Directions
- In a small bowl, combine mayonnaise, chili sauce, and 1 1/4 teaspoon lemon juice. Set aside.
- In a small frying pan, heat 1 tablespoon of olive oil, add celery, onion, bell pepper, and jalapenos, fry, stirring occasionally, until soft. Transfer vegetables to a large bowl. Add bread crumbs, egg, 1/2 cup mayonnaise mixture, and leftover lemon juice to a bowl. Add crab meat to this mixture, mix well. Cover the bowl with cling film and refrigerate for 2-3 hours. Cover the remaining mayonnaise sauce and refrigerate.
- Pour flour into a deep bowl. Form cutlets from the crab mixture and roll them in flour.
- In a large skillet over medium-low heat, heat the remaining olive oil, place the crab patties in a preheated skillet and fry for about 3-4 minutes on each side, until golden brown.
Serve the crab meat patties with the remaining mayonnaise sauce.
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