Crab and Pasta Cakes with Cilantro-Lime Mayonnaise

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  • Makes: 6 servings
  • Serving Size: 2 crab cakes
  • Makes: 12 crab cakes
  • Prep: 25 mins
  • Cook: 6 mins per batch
  • Stand: 300°F keep warm while remaining patties cook

Crab and Pasta Cakes with Cilantro-Lime Mayonnaise

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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

Directions

  1. In a small bowl combine light mayonnaise dressing or salad dressing, fresh cilantro, lime peel, and lime juice. Makes 1/2 cup.
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Nutrition Facts (Crab and Pasta Cakes with Cilantro-Lime Mayonnaise)

  • Per serving:
  • 199 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 112 mg chol. ,
  • 375 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 12 g pro.
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