Cabcakes With Chili Mayonnaise And Citrus Salsa
|Dijon mustard||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cooked crabmeat||1 Pound|
|Roasted red pepper||1 Tablespoon, chopped|
|Cooked corn||1⁄3 Cup (5.33 tbs)|
|Parsley||1 Tablespoon, chopped|
|Dry breadcrumbs||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
1. In large bowl, whisk together mayonnaise, eggs, mustards, hot pepper sauce, cayenne, salt and pepper until smooth.
2. Add crab, roasted pepper, corn, parsley and breadcrumbs to egg mixture. Stir well. Shape into 16 2 1/2-inch (6-cm) patties.
3. In a large skillet, heat oil. Cook patties about 3 minutes on each side or until golden brown and cooked through. Drain on paper towels.