Crab Cakes (Print Version)
# Ingredients:
→ Crab Cakes
01 -
1 pound lump crab meat
02 -
1/2 cup bell pepper (yellow, red, or a mix), diced
03 -
2 large eggs, separated
04 -
2 teaspoons Old Bay Seasoning
05 -
2 tablespoons mayonnaise
06 -
1 clove garlic, minced
07 -
1 tablespoon fresh cilantro, chopped
08 -
Salt and freshly ground black pepper, to taste
09 -
1/4 cup cornstarch
10 -
1 tablespoon olive oil
11 -
Panko bread crumbs
→ Chipotle Mayo Sauce
12 -
1 cup mayonnaise
13 -
2 tablespoons chives, finely chopped
14 -
2 cloves garlic, minced
15 -
2 teaspoons fresh lime juice
16 -
1 teaspoon chipotle chili powder
17 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Combine mayonnaise, chives, minced garlic, lime juice, chipotle chili powder, salt and pepper in a bowl until smooth. Cover and refrigerate until ready to serve.
02 -
In a mixing bowl, gently combine crab meat, diced bell peppers, one beaten egg, Old Bay seasoning, mayonnaise, garlic, cilantro, salt and pepper until just blended, being careful not to break up the crab chunks too much.
03 -
Cover the crab mixture and refrigerate for at least 1 hour or up to 5 hours to allow flavors to meld and mixture to firm up.
04 -
Beat the remaining egg in a shallow dish. Place panko bread crumbs in a separate shallow dish. Portion about 1/3 cup of crab mixture and shape into a disc approximately 8 cm (3 inches) in diameter. Lightly dust the outside of each patty with cornstarch.
05 -
Dip each patty lightly in beaten egg, then coat sparingly with panko bread crumbs, ensuring the crab flavor remains prominent without excessive breading.
06 -
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes until golden brown on the bottom. Carefully flip and cook another 3 minutes until the second side is golden brown.
07 -
Transfer crab cakes to serving plates and serve warm with the chipotle mayo sauce on the side for dipping.
# Notes:
01 -
For best results, use fresh lump crab meat rather than canned or imitation crab.
02 -
The sauce can be made several days in advance and stored in the refrigerator.
03 -
Handle the crab mixture gently to maintain larger chunks of crab meat.