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CRAB CAKES WITH SPICY TOMATO MAYO


Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4

INGREDIENTS
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2/3 cup light mayonnaise
  • 12 ounces refrigerated lump crabmeat
  • 2/3 cup panko bread crumbs
  • 1/4 cup thinly sliced green onions
  • 2 such as old bay® teaspoons seafood seasoning blend
  • 2 tablespoons Pure Wesson® Corn Oil
  • Lemon wedges, optional

DIRECTIONS

Place drained tomatoes and mayonnaise in food processor; pulse until blended to make tomato mayo. Stir together 2/3 cup tomato mayo, crabmeat, bread crumbs, onions and seafood seasoning in medium bowl until blended. Shape mixture into 4 patties, about 1/2-inch thick.

Heat oil in large skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

Serve crab cakes with remaining tomato mayo and lemon wedges, if desired.