![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/08\/WIW-Crisscrossed-Crab-Cakes.jpg\")
<\/a><\/p>\n1 large egg, beaten, with a pinch of salt<\/p>\n
Pinch of cayenne pepper or curry powder<\/p>\n
1\/2 tsp. freshly ground pepper or lemon pepper<\/p>\n
1 1\/2 C. lump crab (about 10 oz.)<\/p>\n
1\/2 C. plain bread crumbs<\/p>\n
1\/4 C. green bell pepper, finely chopped<\/p>\n
1 T. shallot, chopped<\/p>\n
nonstick cooking spray<\/p>\n
1 lemon, sliced<\/p>\n
chili sauce, such as Sriracha, to taste<\/p>\n
1\/4 C. mayonnaise<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n