Crab Cakes

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

  1. Amount per Serving
Title Amount per Serving

METHOD

  1. Combine red chili sauce, Hellmann's® Real Mayonnaise, soy sauce, lime juice and water in small bowl. Stir in cilantro; set aside.

  2. 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.

  3. 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.