See More
Healthy Eating
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
When ready to serve, garnish the crab cakes with a dollop of spicy mayo.
Cook's Note: You can do a plain mayo (without the Sriracha) and keep it for other use. The mayonnaise will keep in the refrigerator for about a week.
Analysis for 1 crab cake topped with 1.5 teaspoons of mayo; Calories: 208; Total Fat: 13 grams; Saturated Fat: 1 gram; Protein: 17 grams; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 96 milligrams; Sodium: 442 milligrams
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Papaya and Soybean Salad
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By scw1217
on September 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved these. My daughter wanted to make them for me. Of the many recipes I have used, these turned out so much better. The dipping sauce was super tasty, if a bit spicy for me.
By Beloveded Chilli
Boston, MA
on July 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Followed the recipe exactly, using canned lump crab. This recipe is by far the BEST crab cake recipe I've ever made. And this is the first time they didn't fall apart in the browning process. (I think because I refrigerated them for about an hour before I cooked them. Served with a fruit salad, they make an ideal summer evening meal. Chuck, you rock!
By mbgator
on May 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Outstanding! Very easy to make and the texture and flavors were exactly as described, mainly crab! I experimented and added a little old bay to some, etc., and you can't mess these up even if you tried. Spicy mayo is a great sauce for the cakes. Also I did not bake them as long because I think mine were a little thinner than what Chuck made.
Read all 3 reviews