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

  1. In a small bowl, combine mayonnaise, chili sauce, and 1 1/4 teaspoon lemon juice. Set aside.
  2. 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.
  3. Pour flour into a deep bowl. Form cutlets from the crab mixture and roll them in flour.
  4. 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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