Best Crab Cakes Lime Chilli Mayo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE



Thai-Style Crab Cakes with Sweet Chili Sauce image

This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.

Provided by Cathy Roma | What Should I Make For...

Categories     Appetizer

Time 40m

Number Of Ingredients 26

Crab Cakes
1 lb lump crab meat (picked over)
4 scallions (finely sliced, white and pale green parts only)
1/3 cup mayonnaise
1 Tbsp lime juice
2 tsp lime zest
1 Tbsp fish sauce
2 Tbsp cilantro (minced)
1 Tbsp (grated ginger)
dash red pepper flakes
1/3 cup all purpose flour
1 egg (beaten with 1 Tbsp water)
1 cup panko breadcrumbs
Canola oil for frying
Kosher salt to taste
Sweet Chili Sauce
2 tsp canola oil
2 cloves garlic (minced)
1/2 cup sugar
1/2 cup unseasoned rice vinegar
2 Tbsp chili paste (sambal oelek)
1 Tbsp lime juice
1 Tbsp fish sauce
2 tsp corn starch
2 tsp water
*ice cream scoop

Steps:

  • Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
  • Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
  • Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
  • Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
  • Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
  • Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
  • Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
  • Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
  • *Crab cakes can be held in a 250 degree oven to keep warm.

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.

Related Topics