Crab Cakes

Crab Cakes with homemade rolls.

Another marvelous recipe from Marianne.

8 oz (about 1 C) crab meat (Be sure to pick through and remove any bits of shell, etc.)
1 t Old Bay seasoning (mainly celery seed, salt and pepper)
½ t dried spicy mustard
¼ t black pepper
2 T mayonnaise
1 egg
2 green onions, minced
2-3 T bread crumbs (you can use any leftover bread)

(4 T cornmeal)

(Oil for frying)

Squeeze all the liquid out of the crab meat and mix in all ingredients (except cornmeal). Let it sit for at least 1 hour.

Shape into mini crab cakes (about 6 mini cakes) and roll in cornmeal (if you just want to bake them, skip this step). 

Heat a couple tablespoons of oil in a pan and fry crab cakes until browned on each side. If you prefer to bake them, bake at 180ºC (350ºF) for about 15 minutes or until browned.

Serve on toasted buns with Mango Aioli and any fresh vegetables you want.

Mango Aioli Sauce

Place in a blender and mix until smooth:

¼ C mayonnaise
2 T diced mango (you can use fresh or frozen)
dash salt

dash black pepper (to taste)
1-2 cloves garlic
¼ t hot pepper paste
dash of mirin or honey (depending on how sweet or tart the mango is)

You can add or subtract any of the ingredients to taste. Let sit for an hour or so before serving.