Prepare these crispy yet tender crab cakes in just 25 minutes. Hellmann's® or Best Foods® Real Mayonnaise makes the perfect base for the dip.
3 Tbsp. sweet red chili sauce
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 1/2 Tbsp. reduced sodium soy sauce,divided
1 Tbsp. fresh lime juice
1 Tbsp. cold water
1 1/2 tsp. fish sauce, divided
3 Tbsp. chopped fresh cilantro
1/2 cup bread crumbs
3 eggs, lightly beaten
1/4 cup chopped fresh flat-leaf parsley leaves
3 green onions, finely chopped
1 tsp. grated lime peel
1 tsp. grated fresh ginger
1 small chili pepper, seeded and finely chopped (optional)
3/4 lb. fresh, frozen or canned lump crabmeat
3 Tbsp. all-purpose flour
1 Tbsp. olive oil
Combine red chili sauce, Hellmann's® or Best Foods® Real Mayonnaise, 1 Tbsp. soy sauce, lime juice, water and 1/2 tsp. fish sauce in small bowl. Stir in cilantro; set aside.
Combine bread crumbs, eggs, parsley, green onions, remaining 1/2 Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce 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 crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.