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Crab Cakes

PREP
15mins
COOK
10mins
SERVES
4 people
Prepare these crispy yet tender crab cakes in just 25 minutes. Hellmann's® Real Mayonnaise makes the perfect base for the dip.
INGREDIENTS
- 3 Tbsp. (45 mL) sweet red chili sauce
- 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
- 1 1/2 tsp. (7 mL) reduced sodium soy sauce
- 1 Tbsp. (15 mL) fresh lime juice
- 1 Tbsp. (15 mL) cold water
- 3 Tbsp. (45 mL) chopped fresh cilantro
- 2 Tbsp. (30 mL) bread crumbs
- 3 eggs, lightly beaten
- 1/4 cup (60 mL) chopped fresh flat-leaf parsley leaves
- 3 green onions, finely chopped
- 1 tsp. (5 mL) grated lime peel
- 1 tsp. (5 mL) grated fresh ginger
- 1 small chili pepper, seeded and finely chopped (optional)
- 1/2 lb. (250 g) fresh, frozen or canned lump crabmeat
- 2 Tbsp. (30 mL) all-purpose flour
- 1 Tbsp. (15 mL) olive oil
METHOD
-
Combine red chili sauce, Hellmann's® Real Mayonnaise, soy sauce, lime juice and water in small bowl. Stir in cilantro; set aside.
-
Combine bread crumbs, eggs, parsley, green onions, lime peel, ginger and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.
-
Heat olive oil in large nonstick skillet and cook crab cakes over medium heat, turning once, until done, about 10 minutes. Serve crab cakes with cilantro dipping sauce.
Tip:
Tip: As a quick alternative, use prepared frozen crab cakes.\nSee Nutrition Information for sodium content.
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