Best Chili Mayonnaise 21 Club Recipes

Green Chile Mayonnaise image

Provided by wildheart

Categories Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 8

4 -6 fresh roasted green chilies, chopped or 1 cup chopped frozen green chili pepper (thawed)
1/4 cup mayonnaise
2 tablespoons fat free sour cream
1 tablespoon olive oil
1 tablespoon lime juice
1 clove minced garlic
1 teaspoon fresh cilantro, minced
1/4 teaspoon comino or 1/4 teaspoon cumin

Steps:

Nutrition Facts : Calories 228.8, Fat 14.3, SaturatedFat 2.2, Cholesterol 2.9, Sodium 36.9, Carbohydrate 24.1, Fiber 2.8, Sugar 11.8, Protein 5.4

Chili Mayonnaise image

Provided by Food Network

Categories condiment

Yield 1 cup

Number Of Ingredients 7

1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, minced
White wine vinegar to thin if needed
Salt and pepper

Steps:

Traditional Crab Cakes '21' Club image

Yield Makes 8 first-course servings or 4 main-course servings

Number Of Ingredients 14

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
Accompaniments:
chili mayonnaise or mayonnaise flavored with mustard or horseradish
*available at seafood and specialty foods shops and some supermarkets

Steps:

In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
Preheat oven to 375°F.
In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
Serve crab cakes with mayonnaise.