Red chili mayonnaise: Mix mayonnaise, chili-garlic sauce and lemon juice.
Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.
Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes. Transfer crab cakes to plates. Serve crab cakes immediately with red chili mayonnaise
I substituted Panko bread crumbs
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4|
|Calories from Fat: 554 (47%)|
|Amt Per Serving||% DV|
|Total Fat 61.5g||82 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 130.4mg||40 %|
|Sodium 2373.6mg||82 %|
|Potassium 606.5mg||16 %|
|Total Carbohydrate 112.6g||33 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 105g|
|Protein 43.3g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1182
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