Crab Cakes with Spicy Tomato Mayo

4
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings4

Crab cakes topped with a spicy tomato mayo for a quick weeknight main dish recipe

Ingredients
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2/3 cup light mayonnaise
  • 12 ounces refrigerated lump crabmeat
  • 2/3 cup panko bread crumbs
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons seafood seasoning blend (such as Old Bay®)
  • 2 tablespoons Pure Wesson® Corn Oil
  • Lemon wedges, optional
 
Directions
  1. Place drained tomatoes and mayonnaise in food processor; pulse until blended to make tomato mayo. Stir together 2/3 cup tomato mayo, crabmeat, bread crumbs, onions and seafood seasoning in medium bowl until blended. Shape mixture into 4 patties, about 1/2-inch thick.
  2. Heat oil in large skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
  3. Serve crab cakes with remaining tomato mayo and lemon wedges, if desired.
Cook's Tips

If crab cake mixture is too dry to shape into patties, add additional tomato mayo, 1 tablespoon at a time, until desired moistness is achieved.

Cook's Tips

If crab cake mixture is too dry to shape into patties, add additional tomato mayo, 1 tablespoon at a time, until desired moistness is achieved.

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Nutrition Information
Calories: 311 View complete nutrition information
Reviews (1)

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Overall Rating

Jerry February 13, 2016

A fine recipe for tasty crab cakes. My only suggestion is to substitute hand - crushed Ritz crackers for the panko bread crumbs. Other than that, prep, heat, serve, enjoy, repeat...