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Crab Cakes

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Prepare these crispy yet tender crab cakes in just 25 minutes. Hellmann's® or Best Foods® Real Mayonnaise makes the perfect base for the dip.
  • 3 Tbsp. sweet red chili sauce
  • 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 1 1/2 Tbsp. reduced sodium soy sauce,divided
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. cold water
  • 1 1/2 tsp. fish sauce, divided
  • 3 Tbsp. chopped fresh cilantro
  • 1/2 cup bread crumbs
  • 3 eggs, lightly beaten
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 3 green onions, finely chopped
  • 1 tsp. grated lime peel
  • 1 tsp. grated fresh ginger
  • 1 small chili pepper, seeded and finely chopped (optional)
  • 3/4 lb. fresh, frozen or canned lump crabmeat
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. olive oil

Nutritional information

 

Amount per serving

Calories290
Calories from Fat120
Total Fat14g
Saturated Fat2.5g
Trans Fat0g
Cholesterol210mg
Sodium830mg
Total Carbs18g
Dietary Fiber2g
Sugars3g
Protein24g
Calcium15%
Iron15%
Vitamin C50%
Vitamin A15%
  • 1 Combine red chili sauce, Hellmann's® or Best Foods® Real Mayonnaise, 1 Tbsp. soy sauce, lime juice, water and 1/2 tsp. fish sauce in small bowl. Stir in cilantro; set aside.
  • 2 Combine bread crumbs, eggs, parsley, green onions, remaining 1/2 Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.
  • 3 Heat olive oil in large nonstick skillet and cook crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.