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Mini Crab Cakes with Creamy Picante Sauce

Mini Crab Cakes with Creamy Picante Sauce

5
(1)

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!

serves 7 people

Ingredients

cost per recipe: $8.03

The price is determined by the national average.

  • 2

    cans (6 ounces each ) lump crabmeat, drained

  • 1

    cup Pace® Picante Sauce - Medium

  • 1/2

    cup plain dry bread crumbs

  • 1

    egg, beaten

  • 2

    tablespoons lime juice

  • 1/4

    cup light mayonnaise

  • 2

    tablespoons vegetable oil

view nutrition info

How to Make It

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.
Step 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.

Step 2

Stir the remaining picante sauce and the mayonnaise in a small bowl.  Cover and refrigerate.

Step 3

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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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

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Ratings & Reviews

(1)
  • Tae36

    February 11, 2013

    Party loved it!

    I was asked to make crab cakes again...everyone loved it!

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