Name: Traditional Crab Cakes '21' Club
Yield: Makes 8 first-course servings or 4 main-course servings
Ingredients: 3 tablespoons vegetable oil; 1 red bell pepper, cut into 1/4-inch dice; 1 yellow bell pepper, cut into 1/4-inch dice; 6 slices firm white sandwich bread, crusts discarded; 1 pound jumbo lump crab meat, picked over; 1/4 cup fresh coriander leaves, washed well, spun dry, and chopped; 1/4 cup mayonnaise; 2 tablespoons Old Bay seasoning*; 1 jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves); 1 tablespoon minced garlic; freshly ground black pepper to taste; chili mayonnaise or mayonnaise flavored with mustard or horseradish; *available at seafood and specialty foods shops and some supermarkets

Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.

At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.

Recipe notes

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