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Crab Cakes with Red Chili Mayo Recipe

Crab Cakes with Red Chili Mayo Recipe photo by Taste of Home

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This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. —Tiffany Anderson-Taylor, Gulfport, Florida

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Crab Cakes with Red Chili Mayo Recipe

Prep: 35 min. + chilling Cook: 10 min./batch

Yield: 24 Servings

35 10 45

Ingredients

1-1/3 cups mayonnaise
2 tablespoons Thai chili sauce
2 teaspoons lemon juice, divided
1/4 cup each finely chopped celery, red onion and sweet red pepper
1 jalapeno pepper, seeded and finely chopped
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1 egg, lightly beaten
1 pound fresh crabmeat
1/4 cup all-purpose flour

Directions

In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.
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.
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.
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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 crab cake with 2 teaspoons sauce equals 140 calories, 13 g fat (2 g saturated fat), 32 mg cholesterol, 146 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Originally published as Crab Cakes with Red Chili Mayo in Taste of Home December/January 2009, p43

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Reviews for Crab Cakes with Red Chili Mayo

Crab Cakes with Red Chili Mayo

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(1-7) of 7 reviews

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Reviewed on Jul. 25, 2011 by tanoean

Loved this recipe. The Red Chili Mayo really adds the zing.

Reviewed on Mar. 19, 2011 by julie180

Excellent! I love the spicy touch. I added some of the chili sauce to the crab cakes themselves, which meant I also needed to add a little more bread crumbs. I also will make a little more of the mayo so it will go a little farther. Thanks for the great recipe!

Reviewed on Mar. 06, 2011 by mkelty2004

This recipe is very good but lacks horseradish sauce. The next time i make it I'll add about 1 tsp to the sauce.

Reviewed on Feb. 19, 2011 by Stacey4

delicious. I made these for a dinner party and my guest raved about them. These were gone in a flash.

Reviewed on Jan. 13, 2010 by tkarinas

This recipe is delicious but one I will not make if my third son is home, as he is deathly allergic to seafood. The rest of my family loves it and we'll be making it many more times.

Reviewed on Jan. 31, 2009 by hockey13

I made this for a brunch, and everyone loved them. The chili mayo is excellent, however, I doubled the Thai chili sauce for an added zing...Excellent

Reviewed on Jan. 19, 2009 by slstakel

This recipe is absolutely delicious. I made them in small cakes for an appetizer. The red chili mayo makes the crab cake.