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Crab And Pasta Cakes With Cilantro Lime Mayonnaise

Diabetic.Foodie's picture
Ingredients
  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)
  Beaten eggs 2
  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
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Saute

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