Crab Cakes

Name: Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
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) breadcrumbs; 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

Prepare these crispy yet tender crab cakes in just 25 minutes. Hellmann's® Real Mayonnaise makes the perfect base for the dip.

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	230.0
Protein (g)	18.0 g
Carbohydrates (g)	9.0 g
Sugar (g)	2.0 g
Fat (g)	13.0 g
Fibre	1.0 g
Calcium	100.0 mg
Sodium(mg)	390.0 mg
Saturated Fat (g)	2.5 g
Trans Fat (g)	0.1 g
Cholesterol (mg)	190.0 mg
Iron	2.25 mg
Potassium	450.0 mg
Vitamin B12

4 People

Servings
15 Mins

Prep Time
10 Mins

Cooking Time
25 Mins

Ready In

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) breadcrumbs
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

MADE WITH

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.