Mini Crab Cakes with Creamy Picante Sauce

Mini Crab Cakes with Creamy Picante Sauce

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Recipe by  Campbell's Kitchen

“Restaurant crab cakes can't compete with this simply delicious recipe. Our crab cakes have just enough breadcrumbs to hold them together... and the 2-ingredient dipping sauce is divine!”

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Ingredients

Adjust Servings

Original recipe yields 7 servings

Directions

  1. Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl. Cover and refrigerate for 30 minutes. Shape the crabmeat mixture into 14 (1 1/2-inch) crab cakes. Stir the remaining picante sauce and the mayonnaise in a small bowl. Cover and refrigerate.
  2. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the crab cakes in batches and cook until they're well browned on both sides. Drain the crab cakes on paper towels. Serve with the picante-mayonnaise mixture.

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Reviews (3)

Rate This Recipe
Elizabeth
16

Elizabeth

This recipe did not taste good at all. We made a few and tried them just to see if we should keep going, and there was just something not right about it. I guess it was the picante sauce; it made it just a little too sweet and not spicy at all!

Sally
4

Sally

I made this with a can of salmon and panko breadcrumbs. Delicious. I also used lemon juice instead of lime, but next time will try the lime juice. The picante that I used was very hot so I upped the proportion of mayo to picante. I liked this recipe much better than my usual salmon cake recipe and so did my husband.

jiminkc
3

jiminkc

Great Crab Cakes and easy to make. I have made this several times for my family and they love it.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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