Crab Cakes with Spicy Tomato Mayo
20Prep Time Minutes
20Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||21 g||32%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||1 g||3%|
|Vitamin C||4 mg||6%|
|Vitamin A||306 iu||6%|
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.
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.
Serve crab cakes with remaining tomato mayo and lemon wedges, if desired.
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.