Best Crab Cakes Lime Chilli Mayo Recipes

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RECIPE: HOMEMADE CRAB CAKES WITH SWEET CHILI LIME SAUCE



Recipe: Homemade Crab Cakes with Sweet Chili Lime Sauce image

Provided by This Gal Cooks

Categories     Appetizer, Seafood

Time 25m

Number Of Ingredients 9

1/2 C mayo, divided
8 oz lump crab meat
1/2 C panko breadcrumbs
1/2 .7 oz packet of Italian dressing seasoning
1/4 C green onions, chopped
1 tbsp dijon mustard, divided
Juice of 1 lime, divided
1 tbsp sweet chili sauce
2 tbsp vegetable oil

Steps:

  • In a large mixing bowl, combine 1/4 C mayo, green onions, 1/2 tbsp dijon mustard, Italian dressing seasoning and 1/2 of the lime juice.
  • Add the crab meat and panko and mix until well combined.
  • Form into 3 half cup patties or 6 quarter cup patties. Cover the patties and refrigerate for 30 minutes.
  • Meanwhile, prepare the sauce by combining 1/4 C mayo, the sweet chili sauce, 1/2 tbsp dijon mustard and the remaining lime juice. Set aside.
  • Heat the vegetable oil over medium heat in a cast iron skillet. Cook the crab cakes for 3-4 minutes per side or until nicely browned.
  • Top with the Sweet Chili Lime Sauce.

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 CILANTRO MAYONNAISE



Crab Cakes With Cilantro Mayonnaise image

This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.

Provided by PaulaG

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise (I use fat free salad dressing.)
1/2 cup chopped cilantro
1/2 lemon, juice of
6 -8 drops red hot pepper sauce
2 cups corn flake crumbs
1 lb crabmeat
1/4 cup diced green pepper
2 tablespoons cilantro, chopped
3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
3 teaspoons Dijon mustard
1 teaspoon red hot pepper sauce
1 egg (I use egg substitute.)
salt
pepper
3 tablespoons olive oil, divided

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.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO



Crispy Shrimp Cakes With Chile-Lime Mayo image

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

Steps:

  • In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
  • Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
  • In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
  • Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

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