This is probably Mary Anne’s most requested recipe and she’s kind enough to serve it often. The sauce is fantastic, with a delicious flavor that tastes complicated but which actually goes together in literally seconds.  You’ll find yourself making it frequently as it works so well with so many foods.  Super easy and delicious. 

Sauce:

1/2 C mayonnaise
1/2 t minced garlic
salt & freshly ground pepper to tate
1/2 roasted red bell pepper (jarred ones are fine)
1/2 t sweet curry powder

Crab Cakes:

3/4 C bread crumbs
12 oz. lump crabmeat, cleaned
1 jalapeno chili, seeded & chopped
2 t freshly squeezed lime juice (about the juice in 1/2 lime)
2 T cooking oil
1 1/2 T chopped fresh parsley
3 T diced red bell pepper
2 T chopped fresh chives
salt & freshly ground pepper to taste

To Make the Sauce:

• Puree the mayonnaise, roasted red bell pepper, garlic and curry powder until smooth.  Season to taste with salt and pepper.

To Prepare the Crab Cakes:

• Combine the bread crumbs and parsley in a small bowl and set aside. Place the crab in a medium bowl. Fold in the red bell pepper, jalapeno, chives, and lime juice and season to taste with salt and pepper. Fold in 1/4 C of the bread crumb mixture and 4 T of the sauce.
• Divide the crab mixture into 18 equal size portions (or whatever number you feel comfortable with depending on the size you wish to make each cake) and form into patties.  Dredge the crab cakes in the remaining bread crumbs. 
• Cook the crab cakes in the cooking oil in a hot saute pan for 2 to 3 minutes per side, or until golden brown and crispy.
• Top each crab cake with a small spoonful of the sauce and serve warm.

Serves 6

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