8 ounces lump fresh crabmeat, flakes or crab flav. salad
style fish finely chopped
1 cup cooked spaghetti or linguine
2 beaten eggs
3 green onions, finely chopped
1/4 cup fine dry bread crumbs
2 T. snipped fresh cilantro
2 serrano peppers, finely chopped
2 tsps. olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 T. cooking oil
Cilantro-Lime Mayonnaise
lime wedges (optional)
Clean the crabmeat carefully, removing any shell, Cut
the cooked spaghetti into 1 inch pieces; set aside.
Combine the eggs, green onion, bread crumbs, cilantro,
serrano the 2 tsps. oil, salt, and pepper in a large mixing
bowl. Add crabmeat; mix well. Using about 2 T. of mixture for each crab cake, shape into 12 patties, about
1/2 inch thick.
Heat the 2 T. cooking oil in a large skillet. Cook the patties, a few at a time, over med. heat, about 3 minutes on each side or till golden brown.. Drain on paper towels. Keep in a warm oven, covered, while preparing remaining cakes. Serve the cakes warm with the following mayo. recipe.
Cilantro-Lime Mayonnaise: Mix 1/4 cup light mayom 1 T.
finely snipped cilantro, 1/2 tsp. finely shredded lime peel; and 1 T. fresh lime juice. Cover and chill till serving time.
Makes 1/2 cup.
scriptlink.com)