DEVILED CRABCAKES WITH SPICY CREOLE MAYO

Makes: 6 servings

For the crabcakes:

1 pound lump crabmeat, picked over for shells

2 tablespoons finely chopped onion 2 tablespoon finely chopped red pepper 2 tablespoons finely chopped celery 1 tablespoon chopped fresh parsley 2 large eggs, beaten

1 cup small cubes white bread, toasted

½ cup plain bread crumbs, plus more for dredging

2 teaspoons finely chopped fresh thyme 1 ½ teaspoons cayenne pepper

1 cup fresh corn kernels

Salt and pepper

Peanut, canola or vegetable oil, for frying

For the Creole mayo:

1 cup canned diced tomatoes

½ cup finely chopped red pepper

½ cup finely chopped celery

½ cup finely chopped onion

1 tablespoon light brown sugar 1 teaspoon cayenne pepper 2 tablespoons tomato paste 3 tablespoons red wine vinegar 1 teaspoon salt

½ teaspoon pepper

½ cup mayonnaise

1. Prepare the crabcakes: In a large bowl, mix crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and ⅛

teaspoon each salt and black pepper until well combined. Cover and chill for at least 2 hours or up to overnight.

2. Prepare the mayonnaise: In medium saucepan, combine tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium-high heat, stirring often.

3. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. Let cool to room temperature, then chill for 1 hour.

4. Transfer tomato mixture to a food processor and pulse until smooth. Spoon the mixture into a bowl and fold in mayonnaise. Chill for at least 30 minutes before serving, or store in a sealed container in the fridge for up to 1 month.

5. To make the crabcakes, put bread crumbs in a shallow bowl. Form crab mixture into 1-ounce patties (about 1

½ inches in diameter). Dredge patties in breadcrumbs to coat and shake off excess crumbs.

6. Fill a large cast-iron skillet with oil to a depth of ½ inch. Heat over medium-high heat to 325 degrees. Working in batches to avoid overcrowding the pan, add crab patties to hot oil and fry, turning once, until golden brown, about 2 minutes per side.

7. Drain on a crumpled brown paper bag or paper towels. Serve immediately with Creole mayonnaise.

— “Meals, Music, and Muses: Recipes from My African American Kitchen” by Alexander Smalls