Chili Lime Crab Cakes

A savory twist on a traditional recipe, these Chili Lime Crab Cakes feature ranch dressing & chili garlic paste. Serve with a quick & easy chipotle avocado mayonnaise.


1 lb. Phillips Crab Meat
10 Saltine crackers, crushed
1 large egg
2 Tbsp. ranch dressing
2 tsp. oriental chili garlic paste*
2 tsp. lime juice
1 Tbsp. cilantro
1 Tbsp. extra virgin olive oil

Chipotle Avocado Mayonnaise:
1/4 cup Hellmann’s mayonnaise
1/2 tsp. chipotle chili powder*
1 medium avocado, mashed
1/2 tsp. lemon juice
salt and pepper to taste

*A substitution for oriental chili garlic paste can be made by mixing the following; 2 tsp Heinz chili sauce, 1/4 tsp garlic powder and Tabasco sauce, to taste. A substitution for chipotle chili powder can be made by mixing the following: 1/4 tsp chili powder, 3-4 drops liquid smoke and 3-4 drops Tabasco sauce.

Cooking Instructions
  • Combine all Chipotle Avocado Mayonnaise ingredients in a small mixing bowl and blend well. Chill.
  • In a large bowl, combine crackers, egg, ranch dressing, garlic paste, lime juice and cilantro.
  • Gently fold in crab meat.
  • Form into 4 to 6 crab cakes.
  • Sauté in olive oil until golden brown on both sides.
  • Serve with dollops of Avocado Mayonnaise.
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