Crab And Pasta Cakes With Cilantro Lime Mayonnaise
|Cilantro lime mayonnaise||1 Cup (16 tbs)|
|Cooked lump crab meat/Flake-style imitation crabmeat||8 Ounce, flaked|
|Cooked spaghetti/Cooked linguine||1 Cup (16 tbs)|
|Green onions||3 , finely chopped|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped fresh cilantro||2 Tablespoon|
|Serrano peppers/2 tablespoons chopped green sweet pepper||2 , finely chopped (Fresh)|
|Olive oil/Cooking oil||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Cooking oil||2 Tablespoon|
Prepare Cilantro-Lime Mayonnaise.
Cover and chill until ready to serve.
Carefully clean lump crabmeat, removing any shell or cartilage pieces.
Using kitchen shears, cut the cooked spaghetti into 1-inch pieces; set aside.
In a large bowl combine the eggs, green onions, bread crumbs, cilantro, serrano peppers, the 2 teaspoons oil, the salt, and black pepper.
Add crabmeat and spaghetti pieces; mix well.
Shape into 12 patties, about 1/2 inch thick.
In a large heavy skillet heat the 2 tablespoons oil over medium heat.
Cook patties, a few at a time, in hot oil about 6 minutes or until golden brown, turning once.
Drain on paper towels.
Cover and keep warm in a 300°F oven while cooking the remaining patties.
Serve the crab cakes with Cilantro-Lime Mayonnaise and, if desired, lime and/or lemon wedges.