• 24servings
  • 45minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/3 cups mayonnaise

  2. 2 tablespoons Thai chili sauce

  3. 2 teaspoons lemon juice, divided

  4. 1/4 cup each finely chopped celery, red onion and sweet red pepper

  5. 1 jalapeno pepper, seeded and finely chopped

  6. 4 tablespoons olive oil, divided

  7. 1/2 cup soft bread crumbs

  8. 1 egg, lightly beaten

  9. 1 pound fresh crabmeat

  10. 1/4 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Crab Cakes with Red Chili Mayo Recipe photo by Taste of Home In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.

  2. In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.

  3. Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture.

  4. In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce. Yield: 2 dozen (1 cup sauce).


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