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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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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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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.
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