Crab Cakes With Cilantro Mayonnaise

"This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
35mins
Ingredients:
15
Serves:
6
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ingredients

  • Cilantro Mayonnaise

  • 12 cup mayonnaise (I use fat free salad dressing.)
  • 12 cup chopped cilantro
  • 12 lemon, juice of
  • 6 -8 drops red hot pepper sauce
  • Crab Cakes

  • 2 cups corn flake crumbs
  • 1 lb crabmeat
  • 14 cup diced green pepper
  • 2 tablespoons cilantro, chopped
  • 3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
  • 3 teaspoons Dijon mustard
  • 1 teaspoon red hot pepper sauce
  • 1 egg (I use egg substitute.)
  • salt
  • pepper
  • 3 tablespoons olive oil, divided
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directions

  • Mix the ingredients for the mayonnaise and set aside.
  • If making day before, refrigerate until ready to use.
  • Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
  • Divide the mixture into 12 equal portions and form into cakes.
  • Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
  • Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
  • Add additional oil as needed to keep the crab cakes from sticking.
  • Serve topped with the cilantro mayonnaise.

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Reviews

  1. I love this recipe! I've made it twice now; once with crab and last night with canned tuna. The cakes are moist inside and nice and crunchy outside. I did add some Old Bay, chopped celery, hot sauce, and lemon juice to the cake mixture. YUM! This couldn't be easier, and is great for those nights when you just aren't in the mood to cook.
     
  2. The crab cakes & cilantro mayo were both easy-to-fix w/flavors that complimented eachother very well. I made a half recipe for 2 of us into 4 lrg "cakes", added Old Bay as I always do for crab & shrimp recipes & had to use dried cilantro. The crab mixture seemed drier than I expected it to be, but the cakes formed easily, held together well & cooked to a nice exterior crunch while staying moist & flavorful inside. I esp liked that nothing got in the way of the lovely crab flavor here. Made for Fall PAC 2007 & thx for sharing this recipe w/us.
     
  3. We served these tonight to close friends and they loved them. I used the box of Cornflake Crumbs (first time)and loved the orange color of the crumbs that turned an appetizing dark brownish red when cooked. I won't go back to regular bread crumbs! I recommend the purchased crumbs, since I don't know if I could duplicate them with the cereal. These crumbs were super finely ground. I prefer red peppers in my cakes (find them sweeter),green onions and fresh dill instead of cilantro, sprinkle of Caribbean seasoning, and used combination of clarified butter and veg. oil. I made these in advance and kept on platter covered with foil in oven. We have one leftover crab cake, which my husband and I will fight over tomorrow! Roxygirl
     
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Tweaks

  1. We served these tonight to close friends and they loved them. I used the box of Cornflake Crumbs (first time)and loved the orange color of the crumbs that turned an appetizing dark brownish red when cooked. I won't go back to regular bread crumbs! I recommend the purchased crumbs, since I don't know if I could duplicate them with the cereal. These crumbs were super finely ground. I prefer red peppers in my cakes (find them sweeter),green onions and fresh dill instead of cilantro, sprinkle of Caribbean seasoning, and used combination of clarified butter and veg. oil. I made these in advance and kept on platter covered with foil in oven. We have one leftover crab cake, which my husband and I will fight over tomorrow! Roxygirl
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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