Each summer our family would visit my mother’s sister Julia and her family at the Jersey shore. It was a big treat for all of us. We would spend our time running around outdoors and then come in to a wonderful meal. What better summer seaside meal then crabcakes. My aunt served them with tartar sauce and lemon. So when my mom finally got around to getting the recipe, she named the crabcake as Julia’s Crabcakes (best ever made). This is no exageration. I didn’t touch my aun’t recipe for the crabcakes. How can you improve on the best ever made? I did add some cilantro mayonnaise and placed on a bed of sauté red peppers with fresh corn, Yum!
From by the bay wishing you the best ever made food memories!
Maryann
Julia’s Crabcakes with Cilantro Mayonnaise
Serves 4
1 lb lump crabmeat, pick for cartilage
2 eggs beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped red bell pepper
1 tablespoon prepared mustard
¼ teaspoon Worchester sauce
½ cup bread crumbs
3 tablespoons mayonnaise
Juice of ½ a lime
½ teaspoon black pepper
6 tablespoons unsalted butter
Cilantro leaves to garnish
Directions
It’s very important that the lump crabmeat is very well picked over for any cartilage. Add to a bowl. In a small sauté pan use 1 tablespoon of butter and sauté the onion and pepper until very soft. Add to the crabmeat. Add the remaining ingredients except butter into the bowl. Form 8 crabcakes patties. Place on a tray and cover with plastic wrap. Keep in the fridge for an hour. Using a large skillet, melt butter and sauté cakes until golden brown. Place on a bed of the red pepper and sweet corn sauté, add a little cilantro mayonnaise to the top of each cake and a few cilantro leaves. Serve remaining cilantro mayonnaise to the side.
Cilantro Mayonnaise
2 tablespoons olive oil
1 clove garlic minced
2 tablespoons water
6 oz cilantro leaves
1 cup store bought mayonnaise
Juice of 2 limes
Zest of 1 lime
5 drops Tabasco
Directions
In a food processor combine olive oil, garlic and water. Add cilantro and puree. Add mayonnaise, Tabasco lime juice and zest and blend again. Remove and place in glass jar cover and refrigerate until ready to serve with crabcakes.