As summer nears and trips to the beach are frequent, my cooking reflects more recipes that feature seafood. One of the finest creatures from the sea to enjoy on a sunny summer day is crab. A dish like crab cakes comes to mind when I think of using crab as the main course for dinner. But I like to buck tradition and add a twist to classic recipes. Instead of traditional crab cakes, I add some spice to dinner and make Chipotle Lump Crab Cakes.
Making crab cakes has many advantages. They are quick to prepare for the busy cook. Most of the ingredients for a tasty crab cake can be found in a well-stocked kitchen. Refrigerated, canned and cooked crab is readily available year-round so the painstaking job of picking the succulent crab meat is already done.
I start with lump crab meat for my crab cakes. When I am watching my budget, I use a combination of lump and the less expensive special crab meat to cut down on costs. Carefully pick through the crab for any bits of shell or cartilage being careful to keep the not break up the large pieces of meat. Nothing ruins a perfect crab cake more than biting into a crunchy piece of crab shell. 
Combine all the ingredients for the crab cakes except for the crab. That way it is easy to gently toss the lumps of crab with the remaining ingredients without breaking of the tender chunks of meat. To form uniform crab cakes, use a measuring cup as a guide. I use a one-quarter cup measure for appetizer size portions and a one-third cup measure for larger entrée sized crab cakes.
Crab takes center stage in the recipe, and I keep filler ingredients like breadcrumbs to a minimum. After forming the cakes, at least 30 minutes in the refrigerator insures that the ingredients bind together and do not fall apart when they are sautéed. I have made crab cakes up to a day in advance and stored them in the refrigerator when I know I will be short on time when making dinner the following day.
Crab cakes can be baked, broiled, fried and pan sautéed. Through my crab cake recipe testing, I found that the most flavorful crab cakes are pan sautéed in butter and olive oil. The combination of the two ingredients forms a slightly crunchy golden brown crust that delicately seals in the crab flavor.
All that is needed to serve the Chipotle Lump Crab Cakes is a bed of mixed greens and a small dollop of the spicy aioli. A side such as roasted asparagus completes the entrée and completes the meal.
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Chipotle Crab Cakes
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Summery crab cakes with a spicy kick. Serve with aioli and asparagus for a delicious meal.
Ingredients
- 1 cups (237 ml) finely diced red pepper
- 1 cups (237 ml) finely diced onion
- 1 cups (237 ml) finely diced celery
- 2 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 0.5 tsp garlic powder
- 0.5 tsp chipotle powder
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1 egg
- 0.5 cups (118 ml) panko
- 1 lbs (454 g) jumbo lump crab meat, picked over for shells or cartilage
- 1 tbsp butter
- 1 tbsp olive oil
- 0.25 cups (59 ml) mayonnaise
- 0.25 cups (59 ml) plain nonfat yogurt
- 0.25 tsp chipotle powder
- Mixed greens
Instructions
- Combine the first 11 ingredients in a bowl. Gently mix in the crab meat, being careful not to break up the pieces.
- Using a 1/2 cup measure, form the mixture into 8 crab cakes.
- Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes.
- Heat a large sauté pan to medium-high heat (approximately 375°F (190°C)).
- Add butter and olive oil to the pan.
- When the butter begins to foam, add the crab cakes and fry for 3–4 minutes per side, or until golden brown.
- Remove the crab cakes from the pan and place them on a serving platter. You may need to fry the crab cakes in two batches.
- Add more butter and olive oil as needed.
- To make the spicy aioli: Combine mayonnaise, yogurt, and chipotle powder in a small bowl.
- Serve the crab cakes on a bed of mixed greens with the spicy aioli.
Notes
- For best results, ensure the crab meat is thoroughly picked over to remove any shell fragments or cartilage before mixing.
- To prevent the crab cakes from falling apart during cooking, gently handle the mixture and refrigerate for at least 30 minutes to firm up.
- If you prefer a milder flavor, reduce the amount of chipotle powder in both the crab cakes and the aioli.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
How much chipotle should I add to the crab cake mixture?
Start with one to two teaspoons of minced chipotle in adobo sauce, then taste the raw mixture. The smokiness intensifies during cooking, so it is better to start conservatively and adjust.
What type of crab meat works best for chipotle crab cakes?
Lump or jumbo lump crab meat gives the best texture, with large flakes that hold together in each bite. Claw meat is more affordable and has stronger flavor, but it breaks into smaller pieces.
How do I keep the crab cakes from falling apart when cooking?
Use just enough binder to hold the mixture together, and refrigerate the formed cakes for at least 30 minutes before cooking. This chilling step firms the butter and egg so the cakes hold their shape in the pan.
I have made this recipe as stated many times. It is superb. We love the spiceyness of the chipotle pepper in the crab as well as the aioli. And the sauce is so easy and delicious. Wouldn’t change a thing in this recipe. We serve it on brioche hamburger rolls and toast them in the toaster. Yummy.
This sounds very nice. I will try it soon and review. I’m surprised you have no reviews – come on people, step out to an interesting combo of flavors!. I may be light on the chipotle, but not absent – thank you Amy!! Five stars until I lather the crab cakes!