Best Crab Cakes With Chipotle Mayo Recipes

CRAB CAKES WITH CHIPOTLE MAYO

Steps:

• Preheat oven to 375˚F and chill a bowl in the fridge
• Spread crab meat onto a flat tray and look for any shells, if possible flash the tray under a broiler for 10 seconds then look for shells they would be easier to find
• Discard shells
• Dice the flounder into medium size pieces
• Put into food processor with all spices
• Pulse the food processor until fish breaks down to smaller chunks
• Then slowly add the heavy cream while still pulsing the food processor
• When all the cream is added run food processor for about 40 seconds or until mixture comes together
• Very important not to over blend
• Transfer mixture to chilled bowl
• Fold in crab meat
• Separate mixture into 6-8 servings
• Preheat sauté pan and add 2 tablespoons olive oil
• Make each portion two at a time into baseball shapes and place into hot pan
• Sear for two minutes on each side
• Transfer to sizzler platter or hotel pan
• Repeat process until all portions are seared
• Place into a preheated 375˚F oven and bake for 15 minutes or until crab cake is firm
• While the crab cakes are cooking make the sauce
• To make the chipotle mayo: Place the mayo and spices in a bowl
• Zest the lime and juice it and add to mayo
• Drain the juice of chipotle into mayo and dice two peppers from can and add to mayo
• Dice the green onion - discard the white end and add onion to mayo
• Mix all together
• Mesclun salad: Put all ingredients in bowl and mix
• Plating: Put about 2 oz of Mesclun salad on plate
• Place crab cake next to salad and pour some chipotle sauce over crab cake, falling off on one side
• Garnish with grilled pineapple, grilled bread and steak fries
• Eat and enjoy

CRAB CAKES

Steps:

• Make chipotle mayo crab cakes sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (This can be made several days in advance).
• In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
• Refrigerate for at least one hour, or up to 5 hours.
• Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish.
• Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
• Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
• Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
• Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom.
• Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.

AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
• For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
• Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.

CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE

Steps:

• Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
• Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For Sauce:
• Mix all ingredients in bowl. Cover and refrigerate until ready to use.
• For Cakes
• Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
• Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.