CRAB CAKES WITH CHIPOTLE SAUCE

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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

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.

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