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.

Reviews for Crab Cakes with Red Chili Mayo

Sort By :
Reviewed Aug. 16, 2014

"Very good. This was my 1st attempt at making crab cakes. Will do again."

Reviewed May. 17, 2014

"This was my first time making crab cakes and this recipe came out perfect! I served them on slider rolls and put the mayo right on the sliders. They came out really nice looking too and I am not usually good at making recipes look like the picture."

Reviewed Feb. 28, 2014

"These were terrific, although I omitted the jalapeno peppers to suit our tastes."

Reviewed Jul. 25, 2011

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

Reviewed Mar. 19, 2011

"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 Mar. 6, 2011

"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 Feb. 19, 2011

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

Reviewed Jan. 13, 2010

"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 Jan. 31, 2009

"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 Jan. 19, 2009

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

Loading Image