Mini Crab Cakes with Creamy Picante Sauce3 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr
“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!” - by Campbell's Kitchen
Original recipe yields 7 servings
- 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.
- 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.
Amount Per Serving (7 total)
- 135 cal
- 5.6 g
- 8.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more just a little too sweet and not spicy at all!"
"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 th..." See moree proportion of mayo to picante. I liked this recipe much better than my usual salmon cake recipe and so did my husband."
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