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1
Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining.
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2
Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments.
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3
Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab.
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4
Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise.
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5
Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper.
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6
Mix well then refrigerate the mixture for twenty minutes.
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7
A cold mix is easier to work with and form into cakes.
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8
Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs.
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9
Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space.
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10
With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick.
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11
It is important for the crab cakes to be the same thickness so that they will cook uniformly.
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12
Pat each cake with the bread crumbs, turning them so they coat evenly on all sides.
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13
Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
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14
Preheat the oven to 375 degrees.
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15
Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan.
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16
Heat until just before it begins to smoke.
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17
Add the crab cakes gently, being careful not to crowd the pan.
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18
(Cook them in two batches if necessary.)
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19
Turn the cakes and brown the second side.
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20
When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center.
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21
Serve with chili mayonnaise and a mango salad.
