For me, the best crab cakes are the ones that rely on just a few quality ingredients: 1) jumbo lump crab 2) fresh herbs 3) a tasty dipping sauce. My Lemony Crab Cakes with Chipotle Mayo are just that and more with the addition of lemon zest, briny capers, and a touch of crispy Panko breadcrumbs to hold it all together. Seared in olive oil until golden brown, these delicate Maryland-style crab cakes are light and super flavorful, especially when served with a spicy chipotle-mayo dipping sauce.
(To view this recipe, click on the blue title of the blog post above*)
Lemony Crab Cakes with Chipotle-Mayo
Ingredients:
- 8 oz. jumbo lump crab
- 2 Tablespoons capers, drained and rinsed well
- ¼ cup Panko breadcrumbs
- 2 Tablespoons chopped fresh parsley
- Zest of 1 lemon
- 1 egg, lightly beaten
- ¼ teaspoon salt
- Grinding of black pepper
- Dash of Tabasco sauce
- For the dipping sauce:
- ½ cup mayonnaise
- 2 chipotle peppers in adobo, chopped
Directions:
- In a large mixing bowl combine the first 9 ingredients; careful not to break up the crab. Form the mixture into 5 evenly sized crab cakes and refrigerate for 1 hour.
- In the meantime, make the dipping sauce by combining the mayo and the chopped peppers together in a small mixing bowl. Refrigerate until ready to use.
- To cook the crab cakes, heat ¼ cup extra virgin olive oil in a non-stick pan over medium-high heat. Add in the crab cakes and cook 3-5 minutes per side, until golden brown. Serve with the dipping sauce.
Tagged: capers, chipotle peppers, chipotle peppers in adobo, chipotle-mayo, crab, crab cakes, jumbo lump crab, lemon zest, mayonnaise, Panko bread crumbs, seafood
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