Crab Cakes

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

Nutritional information

 

Amount per serving

Calories250
Calories from Fat120
Total Fat13g
Saturated Fat2.5g
Trans Fat0g
Cholesterol190mg
Sodium510mg
Total Carbs12g
Dietary Fiber1g
Sugars5g
Protein18g
Calcium10%
Iron10%
Vitamin C20%
Vitamin A15%
  • 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.