Best Crab Cakes With Chipotle Sauce Recipes

CRAB CAKES

Crab Cakes image

The BEST Crab Cakes recipe, made with fresh lump crab meat and served with an easy crab cakes sauce. Enjoy as an appetizer or main dish.

Provided by Lauren Allen

Categories Appetizer Main Course Side Dish

Time 1h25m

Number Of Ingredients 17

Ingredients

1 pound lump crab meat*
1/2 cup bell pepper ((yellow, red, or a little of both), chopped)
2 large eggs (, separated)
2 teaspoons Old Bay Seasonings
2 Tablespoons mayonnaise
1 clove garlic (, minced)
1 Tablespoon fresh cilantro (, chopped)
salt and freshly ground black pepper (, to taste)
1/4 cup cornstarch
1 Tablespoon olive oil
Panko bread crumbs
1 cup mayonnaise
2 Tablespoons chives (, finely chopped)
2 cloves garlic (, minced)
2 teaspoons fresh lime juice
1 teaspoon chipotle chili powder
salt and freshly ground black pepper

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.

Nutrition Facts : Calories 175 kcal, Carbohydrate 8 g, Protein 12 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 725 mg, Sugar 1 g, ServingSize 1 serving

CRAB CAKES WITH CHIPOTLE SAUCE

Crab Cakes with Chipotle Sauce image

Provided by George Mahaffey

Categories Shellfish Appetizer Crab Fall Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 16

Ingredients

Sauce
3/4 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon chopped roasted peppers packed in jar
2 teaspoons minced canned chipotle chilies*
Cakes
1 cup Masa Harina (corn tortilla mix)**
12 ounces crabmeat
1/2 cup finely chopped red bell pepper
6 tablespoons mayonnaise
6 tablespoons chopped fresh cilantro
3 tablespoons plus 1 teaspoon fresh lime juice
2 teaspoons grated lemon peel
2 tablespoons olive oil
*Canned chipotle chilies in adobo sauce are available at Latin American markets, specialty foods stores and some supermarkets throughout the country.
**Available at Latin American markets and many supermarkets.

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.