Best 5 Crab And Noodle Cakes With Cilantro Lime Mayonnaise Recipes

Exploring the culinary world of flavors, our journey leads us to the tantalizing realm of crab and noodle cakes, elegantly complemented by the vibrant zest of cilantro lime mayonnaise. Prepare to embark on a culinary adventure that promises to elevate your taste buds and captivate your senses. With a harmonious blend of succulent crab meat, tender noodles, and an array of aromatic herbs, this delectable dish tantalizes the palate, while the accompanying cilantro lime mayonnaise adds a burst of freshness and acidity, creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

CRAB AND PASTA CAKES WITH CILANTRO-LIME MAYONNAISE

Crab and Pasta Cakes with Cilantro-Lime Mayonnaise image

Crab and Pasta Cakes with Cilantro-Lime Mayonnaise

Provided by BHG Test Kitchen

Time 31m

Number Of Ingredients 17

Ingredients

1 recipe Cilantro-Lime Mayonnaise (see recipe below)
8 ounce cooked lump crabmeat, flaked, or flake-style imitation crabmeat
1 cup cooked spaghetti or linguine
2 beaten eggs
3 green onions, finely chopped
0.25 cup fine dry bread crumbs
2 tablespoon snipped fresh cilantro
2 fresh serrano peppers, finely chopped, or 2 tablespoons chopped green sweet pepper
2 teaspoon olive oil or cooking oil
0.25 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon cooking oil
Lime and/or lemon wedges (optional)
0.25 cup light mayonnaise dressing or salad dressing
1 tablespoon finely snipped fresh cilantro
0.5 teaspoon finely shredded lime peel
1 tablespoon lime juice

Steps:

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.
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.
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.
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
In a small bowl combine light mayonnaise dressing or salad dressing, fresh cilantro, lime peel, and lime juice. Makes 1/2 cup.

Nutrition Facts : Calories 199 kcal, Carbohydrate 12 g, Cholesterol 112 mg, Protein 12 g, SaturatedFat 2 g, Sodium 375 mg, Sugar 1 g, Fat 12 g, UnsaturatedFat 8 g

CRAB CAKES WITH CILANTRO MAYONNAISE

Crab Cakes With Cilantro Mayonnaise image

This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.

Provided by PaulaG

Categories Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise (I use fat free salad dressing.)
1/2 cup chopped cilantro
1/2 lemon, juice of
6 -8 drops red hot pepper sauce
2 cups corn flake crumbs
1 lb crabmeat
1/4 cup diced green pepper
2 tablespoons cilantro, chopped
3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
3 teaspoons Dijon mustard
1 teaspoon red hot pepper sauce
1 egg (I use egg substitute.)
salt
pepper
3 tablespoons olive oil, divided

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.

CRAB AND NOODLE CAKES WITH CILANTRO-LIME MAYONNAISE

Crab and Noodle Cakes with Cilantro-Lime Mayonnaise image

Divine crab cakes that are so easy to prepare! Good if you are looking for something simple that is just a little different.

Provided by JUNEBUFF

Categories Crab Appetizers

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

8 ounces crabmeat
4 ounces uncooked linguine pasta
2 eggs, beaten
3 green onions, finely chopped
¼ cup fine dry bread crumbs
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
¼ cup mayonnaise
1 tablespoon finely chopped cilantro
½ teaspoon finely grated lime zest
1 tablespoon fresh lime juice

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.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 18.5 g, Cholesterol 93.9 mg, Fat 16.2 g, Fiber 1.1 g, Protein 13.8 g, SaturatedFat 2.7 g, Sodium 300.8 mg, Sugar 1.4 g

CRAB AND NOODLE CAKES WITH CILANTRO-LIME MAYONNAISE

Crab and Noodle Cakes with Cilantro-Lime Mayonnaise image

Divine crab cakes that are so easy to prepare! Good if you are looking for something simple that is just a little different.

Provided by JUNEBUFF

Categories Crab Appetizers

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

8 ounces crabmeat
4 ounces uncooked linguine pasta
2 eggs, beaten
3 green onions, finely chopped
¼ cup fine dry bread crumbs
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
¼ cup mayonnaise
1 tablespoon finely chopped cilantro
½ teaspoon finely grated lime zest
1 tablespoon fresh lime juice

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.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 18.5 g, Cholesterol 93.9 mg, Fat 16.2 g, Fiber 1.1 g, Protein 13.8 g, SaturatedFat 2.7 g, Sodium 300.8 mg, Sugar 1.4 g

CRAB CAKES WITH CILANTRO SALSA

Crab Cakes with Cilantro Salsa image

You can do it! Make restaurant-menu crab cakes in just three easy steps.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 16

Number Of Ingredients 21

Ingredients

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
1 large tomato, chopped (1 cup)
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 teaspoons ground cumin
1 teaspoon sugar
1/4 teaspoon salt
3 cans (6 oz each) crabmeat, drained
1/2 cup finely chopped green bell pepper
1/2 cup Progresso™ Italian style bread crumbs
1/4 cup chopped cilantro
1 medium green onion, sliced
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons mayonnaise or salad dressing
1 egg, beaten
2 tablespoons vegetable oil
2/3 cup Progresso™ Italian style dry bread crumbs

Steps:

Stir together Cilantro Salsa ingredients; cover and refrigerate.
Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

Tips:

For the best flavor, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
Be sure to remove all of the shells and cartilage from the crab meat before using.
If you don't have any panko breadcrumbs, you can make your own by tearing up some slices of bread and then toasting them in the oven until they're golden brown.
To make the cilantro-lime mayonnaise, simply combine mayonnaise, chopped cilantro, lime juice, and salt and pepper to taste.
Serve the crab and noodle cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crab and noodle cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a dish that your friends and family will love.