Homemade Crab Cakes with Sweet Chili Lime Sauce

Homemade Crab Cakes with Sweet Chili Lime Sauce - This Gal Cooks #seafood #appetizers #dinner

Homemade Crab Cakes with Chili Lime Sauce

I love crab cakes. They are another favorite seafood item of mine. Surprisingly, I had never made them until a couple of nights ago. I wanted to have a seafood night for dinner so I decided to make lobster macaroni and cheese and crab cakes. You’ll be able to check out my lobster macaroni and cheese recipe a little later this week. For now, I’m going to share this crab cake recipe with you.

I got the recipe for this from Publix. It was actually the recipe that was on the container of fresh lump crab meat that I picked up in the Publix seafood department. I followed the recipe exactly except that I used panko breadcrumbs instead of the called for Ritz crackers. The crab cakes actually looked amazing but the flavor could have been better. They weren’t horrible, they tasted ok. They just needed more seasoning. Next time I make them I will add more seasoning, perhaps I will use the chili lime sauce as the base seasoning for the crab cakes. The chili lime sauce that I made to top them with tasted really good and actually tasted amazing drizzled on top of them. Unfortunately, I don’t have any pics of the sauce but I did get some amazing shots of the crab cakes. Enjoy!

5.0 from 1 reviews
Recipe: Homemade Crab Cakes with Sweet Chili Lime Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Seafood
Cuisine: American
Serves: 3-6
Ingredients
  • ½ C mayo, divided
  • 8 oz lump crab meat
  • ½ C panko breadcrumbs
  • ½ .7 oz packet of Italian dressing seasoning
  • ¼ C green onions, chopped
  • 1 tbsp dijon mustard, divided
  • Juice of 1 lime, divided
  • 1 tbsp sweet chili sauce
  • 2 tbsp vegetable oil
Instructions
  1. In a large mixing bowl, combine ¼ C mayo, green onions, ½ tbsp dijon mustard, Italian dressing seasoning and ½ of the lime juice.
  2. Add the crab meat and panko and mix until well combined.
  3. Form into 3 half cup patties or 6 quarter cup patties. Cover the patties and refrigerate for 30 minutes.
  4. Meanwhile, prepare the sauce by combining ¼ C mayo, the sweet chili sauce, ½ tbsp dijon mustard and the remaining lime juice. Set aside.
  5. Heat the vegetable oil over medium heat in a cast iron skillet. Cook the crab cakes for 3-4 minutes per side or until nicely browned.
  6. Top with the Sweet Chili Lime Sauce.
Nutrition Information
Serving size: 1 cake

 

Crab Cakes - This Gal Cooks #seafood

They look delicious, don’t they?

Comments

  1. says

    I am too scared to try crab cakes because of the cost of crab and that I might ruin them! I made fried calamari this weekend (we had a seafood night with lobster bisque too) and it was just okay this time! Can’t wait for your lobster mac and cheese recipe…..now THAT I will try!

  2. says

    Thanks for this! I have tried a few times to make crab cakes, trying to get the taste of those my husband & I had at a bed & breakfast we visited. I’ll try this one, keeping in mind what you’ve stated about seasoning. It definitely looks great!
    -Natasha @ Lovely You

  3. Vicki says

    What is missing is the Old Bay Seasoning! They have an awesome recipe on the can that really can’t be beat!

Trackbacks

  1. […] I used shrimp and imitation crab meat in this recipe. Don’t hate. I know some people turn their nose up to imitation crab meat but I don’t. I’m not ashamed to admit that I like it! It tastes good. And it’s a helluva lot cheaper than the lump crab meat I buy when I make a fancy dish, like this Roasted Poblano and Crab Chowder or these Crab Cakes with Sweet Chili Lime Sauce. […]

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