Back to Crab Cakes with Red Chili Mayo

Print Options


Card Sizes

Crab Cakes with Red Chili Mayo Recipe

Crab Cakes with Red Chili Mayo Recipe

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
TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min./batch YIELD:24 servings


  • 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


  • 1. 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).
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.