Crab And Noodle Cakes With Cilantro Lime Mayonnaise Recipes

Steps:

• In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.

Steps:

• Mix the ingredients for the mayonnaise and set aside.
• If making day before, refrigerate until ready to use.
• Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
• Divide the mixture into 12 equal portions and form into cakes.
• Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
• Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
• Add additional oil as needed to keep the crab cakes from sticking.
• Serve topped with the cilantro mayonnaise.

Steps:

• Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover and refrigerate until ready to use.
• Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
• Line a baking sheet with parchment paper.
• Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
• Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
• Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
• Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
• Repeat with remaining rice papers and filling.
• Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
• In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
• For the sauce:.
• Combine homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.

Steps:

• Spray 2 baking sheets with nonstick spray.
• Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
• Add in crabmeat, then 1 1/2 cups breadcrumbs.
• Stir in egg yolks.
• Place 2 1/2 cups breadcrumbs in a shallow bowl.
• Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
• Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
• Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
• Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and cook for 8 to 10 minutes or until al dente. Drain, and cut into 1 inch pieces.
• In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper. Mix thoroughly.
• On wax paper, divide mixture into 6 equal piles; form each pile into a patty. Make sure noodles are incorporated and are not sticking out.
• In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden. Drain on paper towels. Serve with cilantro-lime mayonnaise.
• For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl. Mix thoroughly. Chill until ready to serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and cook for 8 to 10 minutes or until al dente. Drain, and cut into 1 inch pieces.
• In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper. Mix thoroughly.
• On wax paper, divide mixture into 6 equal piles; form each pile into a patty. Make sure noodles are incorporated and are not sticking out.
• In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden. Drain on paper towels. Serve with cilantro-lime mayonnaise.
• For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl. Mix thoroughly. Chill until ready to serve.