Crab And Pasta Cakes With Cilantro Lime Mayonnaise Recipes

CRAB CAKES WITH CILANTRO MAYONNAISE

Steps:

• Mix the ingredients for the mayonnaise and set aside.
• If making day before, refrigerate until ready to use.
• Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
• Divide the mixture into 12 equal portions and form into cakes.
• Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
• Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
• Add additional oil as needed to keep the crab cakes from sticking.
• Serve topped with the cilantro mayonnaise.

CRAB CAKES IN RICE PAPER WITH GINGER-LIME SAUCE

Steps:

• Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover and refrigerate until ready to use.
• Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
• Line a baking sheet with parchment paper.
• Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
• Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
• Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
• Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
• Repeat with remaining rice papers and filling.
• Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
• In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
• For the sauce:.
• Combine homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.

MY CRAB CAKES

Steps:

• Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
• Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.