Crab Cakes with Lime Mayonnaise Recipe

Name: Crab Cakes with Lime Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, melted and cooled; 1/4 cup mayonnaise; 1 egg, lightly beaten; 3 scallions, green and white parts, finely chopped; 1 garlic clove, minced; 2 tablespoons chopped fresh flat-leaf parsley leaves; 2 tablespoons fresh lemon juice; 2 teaspoons Creole mustard (see page 93); 1 teaspoon Worcestershire sauce; 1 teaspoon paprika; 1 teaspoon salt; Dash cayenne pepper; 2 or 3 grindings fresh black pepper; 1 pound lump crabmeat, picked free of shells; 1 cup soft fresh bread crumbs (see note); 1/4 cup cornmeal; 1/2 cup peanut oil; 1 recipe Lime Mayonnaise (recipe follows), for serving; 1 cup mayonnaise; 1 large shallot, minced; Zest of 1 lime; 2 tablespoons fresh lime juice; 1 serrano chile, seeded and minced; 2 tablespoons chopped fresh cilantro leaves; (makes a generous cup)

Servings: persons

2 tablespoons butter, melted and cooled
1/4 cup mayonnaise
1 egg, lightly beaten
3 scallions, green and white parts, finely chopped
1 garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
2 teaspoons Creole mustard (see page 93)
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
Dash cayenne pepper
2 or 3 grindings fresh black pepper
1 pound lump crabmeat, picked free of shells
1 cup soft fresh bread crumbs (see note)
1/4 cup cornmeal
1/2 cup peanut oil
1 recipe Lime Mayonnaise (recipe follows), for serving
1 cup mayonnaise
1 large shallot, minced
Zest of 1 lime
2 tablespoons fresh lime juice
1 serrano chile, seeded and minced
2 tablespoons chopped fresh cilantro leaves
(makes a generous cup)

1
In a large bowl, whisk together the butter, mayonnaise, egg, scallions, garlic, parsley, lemon juice, Creole mustard, Worcestershire sauce, paprika, salt, cayenne, and black pepper.
2
Gently fold in the crab meat and bread crumbs until they are just combined.
3
Press the crab mixture into 1/2-cup measures, gently shape into six patties, then transfer the cakes to a baking sheet lined with parchment paper and dusted with half of the cornmeal.
4
Sprinkle the tops of the cakes with the remaining cornmeal; cover and chill for at least 30 minutes, or up to 2 hours.
5
Preheat the oven to 200F.
6
Heat the oil in a large skillet over medium heat.
7
When the oil is hot, carefully place crab cakes, in batches, in the pan, and fry the cakes until golden brown and crisp, 4 to 5 minutes.
8
Carefully flip the crab cakes, and fry on the other side until golden brown, about 4 minutes.
9
Keep the cakes warm on a baking sheet in the oven while you fry the remaining cakes.
10
Serve them warm with Lime Mayonnaise.
11
Stir together all the ingredients in a small mixing bowl, and chill until needed.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons butter, melted and cooled, 1/4 cup mayonnaise, 1 egg, lightly beaten, 3 scallions, green and white parts, finely chopped, and more.

Yes, Crab Cakes with Lime Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes with Lime Mayonnaise

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