Crab and Noodle Cakes with Cilantro-Lime Mayonnaise recipe

6 servings

8 ounces crabmeat

4 ounces uncooked linguine pasta

2 eggs, beaten

3 green onions, finely chopped

1/4 cup fine dry bread crumbs

2 tablespoons chopped fresh cilantro

2 teaspoons olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1/4 cup mayonnaise

1 tablespoon finely chopped cilantro

1/2 teaspoon finely grated lime zest

1 tablespoon fresh lime juice

Bring a large pot of lightly salted water to a boil.

Place pasta in boiling water and cook for 8 to 10 minutes or until al dente.

Drain, and cut into 1 inch pieces.

In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper.

Mix thoroughly.

On wax paper, divide mixture into 6 equal piles; form each pile into a patty.

Make sure noodles are incorporated and are not sticking out.

In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden.

Drain on paper towels.

Serve with cilantro-lime mayonnaise.

For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl.

Mix thoroughly.

Chill until ready to serve.