Crispy Crab Cakes with Zesty Cilantro Sauce
Elevate your dining experience with these crispy crab cakes, paired with a vibrant cilantro mayonnaise that adds a refreshing kick. Perfect for a special occasion or as a delightful appetizer, these crab cakes are made with fresh crabmeat, diced vegetables, and a touch of heat, ensuring a moist interior and golden exterior. The cilantro mayonnaise, best prepared a day in advance, brings a burst of flavor and creaminess that complements the savory cakes beautifully. Serve them hot and watch them disappear!
N/A
Servings
150
Calories
15
Ingredients
Ingredients
mayonnaise
1/2 cup (Use fat free salad dressing if desired.)
chopped cilantro
1/2 cup (Freshly chopped.)
lemon juice
1/2 (Juice of half a lemon.)
red hot pepper sauce
6-8 drops (To taste.)
corn flake crumbs
2 cups (Divided into two portions.)
crabmeat
1 lb (Fresh or canned crabmeat, drained.)
diced green pepper
1/4 cup (Finely diced.)
additional chopped cilantro
2 tablespoons (Freshly chopped.)
mayonnaise or fat-free salad dressing
3 tablespoons (Add to crab cake mixture.)
Dijon mustard
3 teaspoons (For flavor.)
red hot pepper sauce
1 teaspoon (For flavor.)
egg
1 (Use egg substitute if desired.)
salt
To taste (For seasoning.)
pepper
To taste (For seasoning.)
olive oil
3 tablespoons (Divided for cooking.)
Instructions
1
In a medium bowl, combine mayonnaise, chopped cilantro, lemon juice, and red hot pepper sauce. Mix well and refrigerate for at least an hour or overnight for enhanced flavors.
2
In a large mixing bowl, combine 1 cup of corn flake crumbs, crabmeat, diced green pepper, additional chopped cilantro, mayonnaise (or fat-free salad dressing), Dijon mustard, red hot pepper sauce, egg (or egg substitute), salt, and pepper. Stir until well combined.
3
Divide the crab mixture into 12 equal portions and gently form them into patties, ensuring they hold together.
4
Place the remaining corn flake crumbs in a shallow dish. Dredge each crab cake in the crumbs, pressing gently to adhere.
5
In a large heavy skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add half of the crab cakes to the skillet, cooking them for 4 to 5 minutes on each side or until golden brown and cooked through. Repeat with the remaining oil and crab cakes, adding more oil as needed to prevent sticking.
6
Remove the crab cakes from the skillet and let them drain on paper towels. Serve warm, topping with the prepared cilantro mayonnaise.
Nutrition Information
7.5g
Fat
10g
Carbs
12g
Protein
100mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Crab Cakes with Zesty Cilantro Sauce.
What sauce is served with these crab cakes?
A vibrant cilantro mayonnaise is served as a topping.
How many crab cakes does this recipe make?
The mixture is divided into 12 equal portions to make 12 patties.
How many calories are in one serving?
Each serving contains 150 calories.
What is the protein content per serving?
There are 12 grams of protein per serving.
How much fat is in these crab cakes?
There is 7.5 grams of fat per serving.
What ingredient is used to create the crispy exterior?
Corn flake crumbs are used to dredge the crab cakes for a golden exterior.
Can I use canned crabmeat for this recipe?
Yes, you can use either fresh or canned crabmeat that has been drained.
What are the ingredients for the cilantro mayonnaise?
It consists of mayonnaise, chopped cilantro, lemon juice, and red hot pepper sauce.
How long should the cilantro mayonnaise be refrigerated?
It should be refrigerated for at least one hour or overnight for enhanced flavors.
What vegetable is diced and added to the crab mixture?
Finely diced green pepper is added for flavor and texture.
What type of mustard is used in the crab cakes?
Dijon mustard is used for its specific flavor profile.
How much olive oil is needed for cooking?
A total of 3 tablespoons of olive oil is used, divided as needed during the cooking process.
How long should each crab cake cook in the skillet?
They should be cooked for 4 to 5 minutes on each side.
Is it possible to use an egg substitute?
Yes, the recipe allows for the use of an egg substitute instead of a whole egg.
Does this recipe include spice?
Yes, red hot pepper sauce is included in both the crab cakes and the cilantro sauce for a touch of heat.
What is the texture of these crab cakes?
They have a golden crispy exterior and a moist interior.
What is the sodium content per serving?
Each serving contains 100mg of sodium.
What should be done with the crab cakes immediately after frying?
They should be removed from the skillet and allowed to drain on paper towels.
Can I substitute mayonnaise with something else?
Yes, fat-free salad dressing can be used in place of mayonnaise.
How many carbohydrates are in each serving?
There are 10 grams of carbohydrates per serving.
What provides the citrus flavor in the sauce?
The juice of half a lemon is used in the cilantro mayonnaise.
What is the cooking method for this recipe?
The crab cakes are pan-fried in a large heavy skillet over medium heat.
Is there any fiber in these crab cakes?
The nutritional information for fiber is not specified for this recipe.
How should the green pepper be prepared?
The green pepper should be finely diced.
What kind of cilantro is required?
Freshly chopped cilantro is used in both the sauce and the crab cake mixture.
When is the best time to serve these crab cakes?
They should be served warm, making them perfect for special occasions or as an appetizer.
How is the crab mixture shaped?
The mixture is divided into 12 portions and gently formed into patties.
What kind of skillet is recommended?
A large heavy skillet is recommended to ensure even cooking.
Why is the cilantro mayonnaise best prepared a day in advance?
Preparing it in advance allows for a burst of flavor and creaminess that complements the savory cakes.