WIW: Crisscrossed Crab Cakes

1 large egg, beaten, with a pinch of salt

Pinch of cayenne pepper or curry powder

1/2 tsp. freshly ground pepper or lemon pepper

1 1/2 C. lump crab (about 10 oz.)

1/2 C. plain bread crumbs

1/4 C. green bell pepper, finely chopped

1 T. shallot, chopped

nonstick cooking spray

1 lemon, sliced

chili sauce, such as Sriracha, to taste

1/4 C. mayonnaise

 

Preheat the waffle iron on high. Preheat the oven on its lowest setting. In a small bowl, mix the egg, cayenne pepper and black pepper. Set aside. In a medium-size bowl, gently combine the crab, bread crumbs, bell pepper and shallot. Add the egg mixture, stirring gently to incorporate it evenly into the dry ingredients. In a small bowl, combine chili sauce and mayonnaise. Set aside. Coat both sides of the waffle iron grid with nonstick spray. With a measuring C., scoop out 1/2 C. of the mixture and place it in the waffle iron. Close the lid and cook until the bread crumbs are golden brown and no liquid remains, about 3 minutes. Remove the crab cake from the waffle iron, spritz it with a lemon slice. Keep warm in oven. Repeat cooking with the remaining mixture. Dollop a T. of the mayonnaise mixture on each crab cake. Garnish with remaining lemon slices.