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Crab Cakes with Red Chili Mayo

 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


  • 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


  • 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).
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.