Ingredients

• 1  recipe Cilantro-Lime Mayonnaise (see recipe below)
• 8  ounces cooked lump crabmeat, flaked, or flake-style imitation crabmeat
• 1  cup cooked spaghetti or linguine
• 2  beaten eggs
• 3  green onions, finely chopped
• 1/4  cup fine dry bread crumbs
• 2  tablespoons snipped fresh cilantro
• 2  fresh serrano peppers, finely chopped, or 2 tablespoons chopped green sweet pepper
• 2  teaspoons olive oil or cooking oil
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 2  tablespoons cooking oil
•   Lime and/or lemon wedges (optional)

Directions

1. Prepare Cilantro-Lime Mayonnaise. Cover and chill until ready to serve. Carefully clean lump crabmeat, removing any shell or cartilage pieces. Cut the cooked spaghetti into 1-inch pieces; set aside.

2. 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.

3. 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 degree F oven while cooking the remaining patties.

4. Serve the crab cakes with the cilantro mayonnaise and, if desired, lime and/or lemon wedges. Makes 6 servings (12 crab cakes).

Cilantro-Lime Mayonnaise: In a small bowl combine 1/4 cup light mayonnaise dressing or salad dressing, 1 tablespoon finely snipped fresh cilantro, 1/2 teaspoon finely shredded lime peel, and 1 tablespoon lime juice. Makes 1/2 cup.