Print Options

Back to Crab Cakes with Red Chili Mayo >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Crab Cakes with Red Chili Mayo

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

24 ServingsPrep: 35 min. + chilling Cook: 10 min./batch

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

2 of 2

Crab Cakes with Red Chili Mayo (continued)

Directions (continued)

oil in batches for 3-4 minutes on each side or until golden brown.
Serve with reserved sauce. Yield: 2 dozen (1 cup sauce).

Nutrition 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.