Crab And Noodle Cakes With Cilantro Lime Mayonnaise Food

CRAB AND NOODLE CAKES WITH CILANTRO-LIME MAYONNAISE

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.

SPICY CRAB CAKES TOPPED WITH GUACAMOLE

Steps:

• Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
• Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
• In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
• Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
• Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES

Steps:

• Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

CRAB CAKES WITH CILANTRO MAYONNAISE

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.

CILANTRO-LIME MAYONNAISE

Steps:

• Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)