Crab Cakes with Citrus Mayo Crab Cakes with Citrus Mayo

Crab Cakes with Citrus Mayo 150 Image by: Crab Cakes with Citrus Mayo 150 Author: Canadian Living

Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2006


Citrus Mayo:
Watercress Salad:


Citrus Mayo: In small bowl, whisk together mayonnaise, lemon and orange rinds and juice, and hot pepper sauce. Transfer 3 tbsp (50 mL) to separate bowl for crab cakes. Cover and refrigerate remainder for garnish.

In large skillet, melt butter over medium heat; fry garlic and thyme until fragrant, about 1 minute. Add bread crumbs; cook, stirring often, until golden, about 6 minutes. Transfer to shallow dish.

In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Add to Citrus Mayo. Add chives, egg, mustard and pepper; stir until combined. Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties; press lightly into bread crumb mixture to coat both sides. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)

Arrange crab cakes on parchment paper–lined rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until crisp and golden, about 14 minutes.

Watercress Salad: Meanwhile, in large bowl, combine watercress, radishes and endive. In small bowl, whisk together vegetable and olive oils, lemon and orange juices, mustard, salt and pepper; add to watercress mixture and toss to coat. Divide among plates. Top each with 2 crab cakes and spoonful of reserved Citrus Mayo.

Nutritional facts Per serving: about

  • Sodium 406 mg
  • Protein 14 g
  • Calories 129.0
  • Total fat 7 g
  • Cholesterol 63 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g


  • Iron 13.0
  • Folate 16.0
  • Calcium 5.0
  • Vitamin A 14.0
  • Vitamin C 28.0
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Crab Cakes with Citrus Mayo