Crab And Pasta Cakes With Cilantro Lime Mayonnaise Recipe
Ingredients
| 1 recipe Cilantro-Ume Mayonnaise | ||
| 8 ounces cooked lump crahmeat, flaked, or flake-style imitation crabmeat | ||
| 1 cup cooked spaghetti or linguine | ||
| Eggs | 2 , beaten | |
| Green onions | 3 , finely chopped | |
| 1/4 cup fine dry bread crumbs | ||
| Cilantro | 2 Tablespoon, snipped | |
| Serrano peppers | 2 To taste, finely chopped | |
| 2 teaspoons olive oil or cooking oil | ||
| 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.
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.
Chef
