Crab Cakes With Red Chili Mayonnaise Recipes

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CRAB CAKES WITH RED CHILI MAYO



Crab Cakes with Red Chili Mayo image

This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. -Tiffany Anderson-Taylor, Gulfport, Florida

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 10

1-1/3 cups mayonnaise
2 tablespoons Thai chili sauce
2 teaspoons lemon juice, divided
1/4 cup each finely chopped celery, red onion and sweet red pepper
1 jalapeno pepper, seeded and finely chopped
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1 egg, lightly beaten
1 pound fresh crabmeat
1/4 cup all-purpose flour

Steps:

  • In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside., In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce., Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. , In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.

Nutrition Facts : Calories 140 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 146mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CRAB CAKES WITH RED CHILI MAYONNAISE



Crab Cakes with Red Chili Mayonnaise image

Provided by Craig Common

Categories     Sauté     Oscars     Father's Day     Mayonnaise     Lemon     Crab     Bell Pepper     Jalapeño     Bon Appétit

Yield Makes 8

Number Of Ingredients 11

1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread

Steps:

  • Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

CRAB CAKES WITH CHESAPEAKE BAY MAYO



Crab Cakes with Chesapeake Bay Mayo image

I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 17

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon seafood seasoning
CRAB CAKES:
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
1/2 teaspoon seafood seasoning
1/8 teaspoon pepper
3 cans (6 ounces each) lump crabmeat, drained
1/4 cup canola oil

Steps:

  • In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE



Classic Crab Cakes with Chile Garlic Mayonnaise image

Provided by Kelsey Nixon

Time 1h32m

Yield serves 4

Number Of Ingredients 13

1 large bottle mayonnaise
1 bottle chili-garlic sauce
1 can/bottle lemon juice
3 red bell peppers
1 bottle olive oil
3 red onions
3 bunches of celery
3 pounds crabmeat, coarsely chopped
6 large eggs
2 large containers breadcrumbs
1 cup mayonnaise
4 teaspoons chili-garlic sauce
1 1/2 teaspoons fresh lemon juice

Steps:

  • Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

CRAB CAKES WITH RED CHILI MAYONNAISE



Crab Cakes With Red Chili Mayonnaise image

These crab cakes are a bit of work....but they are worth every bite. I had leftovers for lunch the next day and they still were excellent. I used Panko japanese breadcrums as these gave the cakes a bit of a crunch. The recipe can be cut in half

Provided by Abby Girl

Categories     Crab

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
1/2 cup red onion, chopped
2 tablespoons fresh jalapeno chilies (seeded and chopped)
1 lb crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups breadcrumbs (made from crustless French bread)

Steps:

  • Red Chili Mayonnaise: Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Crab Cakes: Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; sauté 3 minutes. Transfer to large bowl.
  • Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. (Note: be careful not to add too much liquid to the cakes or they won't come together).
  • Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
  • Transfer to plates. Serve, passing remaining chili mayonnaise separately.
  • Note: I don't normally enjoy fried foods so I bake for about 15-20 mins in 400 degree oven then broil each side for about 2-3 minutes until golden brown. Leftovers (if any) make great sandwiches with whole wheat english muffins.

Nutrition Facts : Calories 491.2, Fat 19.5, SaturatedFat 3.2, Cholesterol 57.9, Sodium 1191.1, Carbohydrate 57.7, Fiber 3.5, Sugar 7.2, Protein 20.7

CRAB CAKES WITH GARLIC MAYONNAISE



Crab Cakes with Garlic Mayonnaise image

Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!

Provided by CountryLady

Categories     Crab

Time 25m

Yield 36 crab cakes

Number Of Ingredients 20

1/4 cup mayonnaise
1 egg yolk
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
3 tablespoons chopped coriander
1/4 cup chopped green onion
1/4 cup chopped roasted red pepper
1 lb crabmeat (defrosted & drained - if frozen)
salt & freshly ground black pepper
1/2 teaspoon hot sauce
1/2 cup cornmeal
1/2 cup flour
3 tablespoons melted butter
1/2 cup mayonnaise
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
2 tablespoons chopped coriander
salt & freshly ground black pepper

Steps:

  • CRAB CAKES: Combine first 8 ingredients in a bowl.
  • Flake crab meat& stir into mixture.
  • Season to taste& add hot pepper sauce.
  • Combine corn meal& flour on a plate.
  • Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
  • Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
  • GARLIC MAYO: Whisk all ingredients in a bowl.
  • Serve with crab cakes.

Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8

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