Crisscrossed Crab Cakes

Photograph by Maes Studios Inc./Will It Waffle

1 large egg, beaten, with a pinch of salt
Pinch of cayenne pepper or curry powder
1/2 teaspoon freshly ground pepper or lemon pepper
1 1/2 cups lump crab (about 10 ounces)
1/2 cup plain bread crumbs
1/4 cup green bell pepper, finely chopped
1 tablespoon shallot, chopped
nonstick cooking spray
1 lemon, sliced
chili sauce, such as Sriracha, to taste
1/4 cup 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 cup, scoop out 1/2 cup 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 tablespoon of the mayonnaise mixture on each crab cake. Garnish with remaining lemon slices.