Crab and Noodle Cakes with Cilantro-Lime Mayonnaise

8 ounces crabmeat

4 ounces uncooked linguine pasta

2 eggs, beaten

3 green onions, finely chopped

¼ cup fine dry bread crumbs

2 tablespoons chopped fresh cilantro

2 teaspoons olive oil

⅛ teaspoon salt

⅛ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

¼ cup mayonnaise

1 tablespoon finely chopped cilantro

½ 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.