Fustini's Oils and Vinegars
Crab Cakes with Red Pepper Mayo

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Crab Cakes with Red Pepper Mayo


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Crab Cakes with Red Pepper Mayo

Submitted by Corporate Chef Andy Stewart



  • 1 tablespoon Fustini’s Delicate SELECT olive oil
  • 2 scallions - sliced thin
  • 1 jalapeno - minced
  • 1 clove garlic - minced
  • 2 celery stalks - small dice
  • 1/2 cup mayonnaise
  • 1/2 cup fine bread crumbs
  • 1 teaspoon Old Bay Seasoning
  • 1 pound jumbo lump crab meat
  • panko breadcrumbs
Red Pepper Mayonnaise


Making smaller, bite-size cakes is perfect as an appetizer.


Step 1. 

Heat olive oil in sauté pan over moderate heat and add scallions, jalapeno, garlic and celery and sauté until just sweating - 3 minutes. Let cool. Mix together the vegetables, mayonnaise, bread crumbs and old bay and stir well. Fold in the crab meat and only mix until just combined. Form into cakes and roll in Panko. Fry until golden brown in olive oil and butter and serve with Red Pepper Mayonnaise

Step 2.  Red Pepper Mayonnaise

Process red pepper, shallot, garlic, vinegar and mustard in a food processor until smooth.  Add the mayonnaise and mix thoroughly.  Season with salt and pepper and store in a sealed container in the refrigerator.

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