For the Jalapeño Mayonnaise
1½ cups mayonnaise
2 Tbsp red onion, chopped
1 tsp fresh cilantro, chopped
½ tsp dry mustard
1 Tbsp Jalapeño pepper, seeded and finely chopped
For the Crab Cakes
½ cup Jalapeño mayonnaise, plus more for serving
1 large egg, beaten
1 tsp dry mustard
¼ tsp red pepper flakes, crushed
½ tsp kosher salt
½ tsp freshly ground black pepper
½ cup yellow corn kernels, fresh or frozen (thawed and drained if frozen)
½ cup red or green bell pepper, diced
2 Tbsp red onion, diced
1 Tbsp parsley, chopped fresh
¾ cup crumbled cornbread (page 67) or store-bought, slightly stale or dry
1 lb lump crabmeat, picked over Cilantro sprigs, for garnish
1. Make the Jalapeño Mayonnaise: Combine the mayo, red onion, cilantro, dry mustard and jalapeño in a food processor or blender and puree until smooth. Transfer to a small bowl, cover and refrigerate.
2. Make the crab cakes: Position a rack 4 to 6 inches from your oven’s broiler element and preheat the broiler.
3. In a large, bowl, stir together ½ cup of the Jalapeño mayonnaise with the beaten egg. Add the dry mustard, red pepper flakes, salt, black pepper, corn, bell pepper, red onion, parsley and crumbled cornbread, stirring until thoroughly combined. Fold in the crab meat and then shape the mixture into 8 equal-size crab cakes.
4. Grease a baking sheet with vegetable oil spray in areas just large enough to be covered by the crab cakes and arrange them on it at least 1 inch apart. Broil for a total of 8 to 10 minutes, flipping them over halfway through, until browned on both sides. If the crab cakes are browning too quickly, move the oven rack down.
5. Let cool slightly, then place two crab cakes on each plate. Add a dollop of the Jalapeño mayonnaise atop each crab cake, then garnish each with a cilantro sprig. CS